Vegan Lemon Cranberry Muffins!
These Vegan Lemon Cranberry Muffins are bursting with flavour! The fresh lemon juice and zest add a delicious and natural lemon flavour, while the cranberries add a burst of tart sweetness. This classic flavour combination is perfect to enjoy over the holidays.
These muffins are a healthier alternative to classic lemon cranberry muffins. A few simple ingredient swaps make these muffins vegan, gluten-free, and refined sugar-free. They are lightly sweetened with maple syrup and are made with oat flour instead of regular flour. These muffins are a perfect morning snack or part of a healthy breakfast.
For more vegan & gluten-free muffin recipes, try my Apple Cinnamon Oat Muffins or my Chocolate Protein Muffins!
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Vegan Lemon Cranberry Muffins
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.
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Sara says
So soft!
livesimplyhealthy says
Thank you!
Trina says
Can this batter refrigerated if I make it up the night before baking?
livesimplyhealthy says
I haven’t tested it myself, but it should work. I would suggest mixing everything together the night before aside from the apple cider vinegar. In the morning you could then add the apple cider vinegar and mix it together again to ensure the muffins still get light and fluffy! Let me know how it turns out!
Louise D says
2 and 3/4 cups of flour seems like too much. My dough could be put into the muffin tins by hand as it was so firm.and dry.
livesimplyhealthy says
Hi Louise, sorry your recipe turned out like that! Did you use oat flour and follow the rest of the recipe as is? I haven’t had that issue before but I can do some more testing!
Ash says
I added in poppyseeds and more cranberries with a bit more milk and it turned out awesome 👌. Beeeeauty
Brittany says
I added a mashed banana and held out one egg, texture seems good! About to bake up now. Thanks for the recipe!
livesimplyhealthy says
Sounds like a great substitution, thanks for sharing!