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Cashew Cranberry Muffins

Bake fresh cranberries into your favorite muffin recipe for a festive, colorful Christmas morning meal. This vegan breakfast recipe is one you can freeze so bake an extra dozen for a quick nibble to start the day.

Cranberries aren't just for cranberry sauce. Bake them into muffins for a colorful, festive Christmas morning meal. This vegan cranberry muffin recipe freezes well, so make a few dozen extra to pull out as a fast vegan breakfast when time is short -- or you need a taste of the holidays when the new year begins.
Cranberries aren't just for cranberry sauce. Bake them into muffins for a colorful, festive Christmas morning meal. This vegan cranberry muffin recipe freezes well, so make a few dozen extra to pull out as a fast vegan breakfast when time is short -- or you need a taste of the holidays when the new year begins.

Cashew Cranberry Muffins

Makes 12

Ingredients:

  • 1 cup white whole wheat flour

  • 1 cup spelt flour

  • 3/4 cup granulated sugar

  • 1 tablespoon ground flax

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup vanilla almond milk

  • 1 teaspoon white vinegar

  • 1/4 cup cashew butter

  • 1/4 cup vegan mayonnaise

  • 1 teaspoon pure vanilla extract

  • 1 cup fresh cranberries

  • 1/2 cup chopped roasted, salted cashews


Directions:

  1. Preheat oven to 350 degrees F. Coat a muffin pan with cooking spray.

  2. Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl.

  3. Whisk together almond milk and vinegar in a separate bowl and set aside for 5 minutes to make "buttermilk".

  4. Whisk in cashew butter, mayonnaise, and vanilla. Stir almond milk mixture into flour mixture.

  5. Fold in cranberries and cashews. Divide batter among muffin cups.

  6. Bake for 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.

  7. Cool in the pan for 10 minutes then invert onto a wire rack to cool. Serve warm.


More yummy vegan breakfast recipes!
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