Vegan cranberry and walnut muffins
Healthy and easy vegan muffins with chocolate flavor. Filled with walnuts and dried cranberries these muffins are perfect for the holiday season. Author: Krista,
Servings Prep Time
15muffins 10min
Cook Time
Servings Prep Time
15muffins 10min
Cook Time
  • 225g of all-purpose flour
  • 90g of raw cane sugar(or any other sugar that you prefer)
  • 40g of unsweetened cacao powder
  • 1tablespoon of baking powder
  • 1teaspoon of baking soda
  • 75g walnuts without shell
  • 50g of dried cranberries
  • 350ml of non-dairy milk
  • 2tablespoons of apple cider vinegar
  • 50ml of oil(I used olive oil, but you can also use any other)
  1. heat the oven to 180°C/355°F;
  2. prepare the vegan buttermilk by mixing together in a glass non-dairy milk with apple cider vinegar. Set aside to curdle;
  3. in a bowl mix together the dry ingredients (except walnuts and cranberries). Then add to the dry ingredient mixture vegan buttermilk and oil, and mix everything well until you get a silky and homogenous dough without lumps;
  4. break the walnuts with your hands in smaller pieces and cut also the dried cranberries in smaller pieces. Add both ingredients to the dough and mix them in;
  5. fill about 2/3 of each muffin baking cup with the dough and bake the muffins in a preheated oven for 20 – 25 minutes. Muffins are ready when a wooden stick, inserted in the muffin, comes out clean. If necessary, bake the muffins for some extra minutes.