Go Back

Vegan Lemon Cranberry Muffins

Laura Brining
Moist Lemon Cranberry Muffins!
3.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • 3 flax eggs, 3 tablespoons ground flax meal + 9 tablespoons water
  • 2½ cups oat flour, 2½ cups oats blended into a fine flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup maple syrup or honey
  • 4 tablespoons lemon juice
  • 1/2 cup coconut milk, from a 400 ml can of coconut milk
  • 2 teaspoons lemon zest
  • ½ cup olive oil
  • 3/4 cup frozen cranberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two muffin trays with silicone or paper liners.
  • Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
  • In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, lemon juice, coconut milk, lemon zest, and olive oil. Stir until well combined and smooth.
  • Gently stir in the cranberries. Scoop the mixture evenly into 14 muffin liners.
  • Bake in your preheated oven for 22-24 minutes, until slightly golden and an inserted toothpick comes out clean.