Dairy Free Vegan Cranberry Muffins Recipes

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DAIRY-FREE VEGAN CRANBERRY MUFFINS

These are wonderfully moist, healthy muffins perfect for vegans, or for those who, like me, are carnivores who are allergic to milk protein. It is 100% non-Dairy, and low in fat.

Provided by The Red Knight

Categories     Dessert

Time 35m

Yield 13 Muffins

Number Of Ingredients 11



Dairy-Free Vegan Cranberry Muffins image

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together Rice/Soy Milk, Applesauce, oil, and granola cereal, and let it soak for 5-10 minutes, or until the granola is soft.
  • In a separate bowl, mix flour, baking powder, cinnamon, sugar, and salt.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and mix.
  • You may need to add 2 more Tablespoons of Rice/Soy Milk to make the dough softer.
  • Then, add the cranberries.
  • Put the muffin papers into the muffin slots and fill 2/3 full with muffin dough.
  • Sprinkle tops lightly with sugar and cinnamon.
  • Stick in oven on middle rack.
  • Cook 400 degrees F for 20-25 minutes.
  • (My best results were at 22 minutes).
  • Remove from oven.
  • Let cool for five minutes.
  • Eat and enjoy!
  • YUMMY!
  • Take out of oven, let cool for five minutes, and then EAT!

Nutrition Facts : Calories 221.7, Fat 8.1, SaturatedFat 1.1, Sodium 266, Carbohydrate 34.5, Fiber 2.2, Sugar 14.9, Protein 3.5

2 cups white flour
3 teaspoons baking powder
1/2 teaspoon cinnamon
2/3 cup rice milk or 2/3 cup soymilk
2 cups loosely chopped fresh cranberries
3/4 cup sugar
1/2 cup unsweetened applesauce
1/3 cup oil (I used Canola)
1 teaspoon salt
paper baking cup
1 cup granola cereal (I used Cascadian Farm Organic Oats and Honey. A good alternate is Zoe's Apple Cinnamon Granola Cerea)

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