Vegan Oatmeal Cranberry Muffins

Vegan Oatmeal Cranberry Muffin A Lighter Beet
Vegan Oatmeal Cranberry Muffin (c) 2017 Martin Caro A Lighter Beet
Prep Time: 20 minutes – Cook Time: 20 minutes
Yields: 12 muffins

With Valentine’s Day around the corner, why not surprise the ones you love with a homemade treat that tastes as sweet as you are for making them! It’s a muffin recipe that makes for a great start to any day on-the-go or even a quiet day at home. (Did not mean rhyme intentionally.)

  • 1 ½ cups – Whole Wheat Flour
  • ½ cup – Rolled Oats
  • ¼ cup – Ground Flax Seed
  • ¼ cup – Light Brown Sugar
  • 1 tsp – Baking Powder
  • 1 tsp – Baking Soda
  • ½ tsp – Ground Cinnamon
  • ½ tsp – Salt
  • 1 ¼ cups Almond (Can substitute with Coconut Milk)
  • ¼ cup – Beet Juice (Cooked Beets liquefied in a blender can be used instead)
  • 1 tbsp – Apple Cider Vinegar
  • ¼ cup – Coconut Oil (Can substitute Vegan Butter)
  • ¼ cup – Agave (Can substitute with Honey or Maple Syrup)
  • ¾ cup – Dried Cranberries

Step 1 – Preheat oven to 350°F/180°C. Take a muffin tin and lay in paper liners or lightly grease non-stick cooking spray (of your choice) to your tray.

Step 2 – In a small bowl combine Almond Milk and Apple Cider Vinegar. Set aside bowl and allow Almond Milk to curdle, this should take about 5 minutes. In a large bowl combine the Whole Wheat Flour, Rolled Oats, Ground Flax Seed, Light Brown Sugar, Baking Powder, Baking Soda, Ground Cinnamon, and Salt.

Step 3 – Take the small bowl and whisk in the Beet Juice, Coconut Oil, and Agave. Take the small bowl and slowly pour contents into larger bowl of dry ingredients and stir until well mixed. Fold in Dried Cranberries.

Step 4 – Slowly fill each muffin cup until at least ¾ of the cup is full. Bake muffins in the center rack of your oven for 20 minutes or until a toothpick inserted in the center comes out clean.

Vegan Oatmeal Cranberry Muffin A Lighter Beet
Vegan Oatmeal Cranberry Muffin (c) 2017 Martin Caro A Lighter Beet

This muffin is excellent for anyone looking for a healthier option to a normal breakfast muffin. This does not mean that you cannot alter ingredients to better suit your needs though. You may use regular butter for example or regular milk. This can affect cooking time so it’s best to use the toothpick method to check your muffins before taking them out of the oven. Cranberries can be replaced for other forms of dried fruit, just keep in mind that if the pieces of fruit are larger then it may be best to chop them into more bitesize pieces. This recipe is great all year round and has always been a hit whenever I made them.


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