Vegan Cranberry Clementine Muffins
Ingredients
-
1
tablespoon
clementine juice
-
1
teaspoon
ground flax seed
-
½
cup
non-dairy milk
-
¼
cup
avocado oil or other neutral-tasting oil
-
1 ½
tablespoons
apple sauce
-
2
teaspoons
vanilla extract
-
2
teaspoons
clementine zest
-
⅔
cup
light brown sugar
-
1 ½
cups
light spelt flour
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
fine sea salt
-
1
cup
cranberries, roughly chopped
-
½
cup
vegan white chocolate chips
Instructions
- Preheat the oven to 425°F and line a muffin tin with paper liners.
- In a small bowl, combine clementine juice, ground flax, non-dairy milk, avocado oil, apple sauce, and vanilla, and whisk to combine.
- In a large bowl, mix clementine zest and light brown sugar, rubbing the zest into the sugar.
- Add light spelt flour, baking powder, baking soda, salt, cranberries, and white chocolate to the sugar mixture and stir to combine.
- Add the clementine juice mixture to the flour mixture and stir until just combined.
- Portion the muffin batter into the prepared muffin tin.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 20-25 minutes until a toothpick comes out clean.
- Cool the muffins on a wire rack before removing them from the tin.
Nutrition Facts (estimated)
Servings
8-9
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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