Cranberry Almond Muffins

• Vegan

• Produce

  • 1 cup Cranberries, fresh or frozen

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tbsp Baking powder
  • 1/2 cup Coconut sugar
  • 2 tsp Cornstarch
  • 2 tbsp Flaxseed meal
  • 1 tsp Salt
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on veggieinspiredjourney.com

Description

Ingredients

• 2 cups whole wheat flour (or white whole wheat flour )
• 1/2 cup coconut sugar
• 2 tbsp flaxseed meal
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/2 cups unsweetened almond milk
• 1/2 cup coconut oil , melted
• 1 tsp almond extract
• 1 cup fresh or frozen cranberries
• 2 tsp cornstarch (or arrowroot powder)

Directions

• Preheat oven to 350 degrees F.
• Spray a muffin pan lightly with oil and set aside.
• In a small bowl, toss the cranberries with the cornstarch until they are dusted and set aside.
• In a medium bowl, whisk together the flour, coconut sugar, baking powder, salt and flax meal.
• In a large bowl, whisk together the oil, almond milk, and almond extract.
• Pour the dry ingredients into the wet, whisking until combined.
• Add the cranberries and mix gently.
• Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean.
• Let cool in the pan on a wire rack for 10 minutes. Take the muffins out of the pan and let them continue to cool.
• Enjoy!