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These vegan cranberry flax muffins are packed with flax, oat bran and cranberries for a simple AND satisfying breakfast addition or snack!


Servings

12 Muffins

Total time

28 minutes

Courses

Breakfast


Ingredients

  • dry Ingredients:
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup oat bran
  • ½ cup ground flax
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • (1.25l) fish stock
  • wet Ingredients:
  • ¾ cup dairy free milk (unsweetened)
  • ½ cup brown sugar
  • ¼ cup applesauce (unsweetened)
  • 2 tbs vegetable oil or melted coconut oil (I used grapeseed oil)
  • ½ tsp vanilla extract
  • ½ - 3/4 cup dried cranberries


Method

  1. Preheat oven to 375°F
  2. Grease and/or line a 12 cavity muffin tin and set aside
  3. In a large bowl, combine all dry ingredients (both flours, oat bran, flax, baking powder, baking soda, cinnamon and salt), stirring to combine
  4. In a medium bowl combine dairy free milk, brown sugar, applesauce, oil and vanilla and whisk together
  5. Add wet ingredients to dry, and gently mix until incorporated
  6. Fold in dried cranberries
  7. Divide batter into prepped muffin tin
  8. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
  9. Allow to cool in pan for a few minutes, then remove to a wire rack to finish cooling
  10. Enjoy!

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