Gluten-Free Vegan Cranberry Walnut Muffins
This recipe is provided courtesy of Mielle Chénier-Cowan Rose from her book Veganish, and is based on the Follow Your Heart Muffins recipe. It can be modified into other flavors -- see notes at the end of the recipe for more options.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baked
- Cuisine: Dessert
Ingredients
Dry:
- 1 ½ cups gluten-free flour blend (I used Pamela's Artisan Flour Blend)(to make your own, I recommend using ⅔ cup brown rice flour, ⅔ cup tapioca starch, 6 tbsp sweet rice flour, ½ tsp guar gum)
- 1 tsp baking soda
- ½ tsp {GF} baking powder
- ¼ tsp salt
Wet:
- 1 cup water
- ½ cup liquid sweetener (I used maple syrup)
- 3 tbsp oil (I used olive oil)
- 1 tsp vanilla extract
- 2 tbsp ground flax seeds
- 1 tbsp lemon juice
My add ins:
- ½ cup dried cranberries
- ½ cup chopped walnuts
- 12 whole walnuts to top each muffin
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F.
- Combine dry ingredients.
- Combine wet ingredients.
- Stir wet ingredients into dry. Fold in any add-ins. Immediately pour into oiled muffin tins (I used muffin liners instead). Bake for 15-20 minutes (I baked mine for 20), until a toothpick inserted in the middle comes out clean.
Notes
Optional Additions (Suggested by Mielle): ½ cup dried fruit, ½ cup chopped nuts or seeds, 1 tbsp poppy or sesame seeds, 1 tsp citrus zest, 1 tbsp grated fresh ginger, 1 tbsp fresh herbs, ½ cup sauteed savories, such as onions, peppers, corn, etc.
These muffins will store well in an air-tight container for 2-3 days. They freeze well, so freeze any leftovers for later use.
