Soft, lightly spiced and dotted with bursts of cranberry, these vegan apple, cinnamon and cranberry muffins are the kind of bake that feels both comforting and considered. Fresh apple keeps them beautifully moist, while warming cinnamon adds that just-out-of-the-oven aroma everyone loves.
Perfect for morning tea, lunchboxes or a not-too-sweet treat with coffee, they prove that plant-based baking can be every bit as satisfying – no compromises needed.
Vegan apple, cinnamon and cranberry muffins
Ingredients
- 500g stone-ground cake flour
- 20ml (4 tsp) baking powder
- 15ml (1 tbsp) cinnamon
- 1,25ml (¼ tsp) Himalayan salt
- 220g brown sugar
- 250ml (1 cup) soya milk
- 125ml (½ cup) vegetable oil
- 2 medium ripe bananas
- 2 Granny Smith apples, grated
- 125g unsweetened dried cranberries
- almond flakes, to top
Instructions
Preheat the oven to 180°C and mix all of the dry ingredients together.
In a blender, blitz the soya milk and oil together, then add the bananas and blend until smooth.
Add the dry ingredients to the wet ingredients and blend together thoroughly.
Finally, fold in the grated apple and dried cranberries. The mixture should be of a nice doughy consistency and not too runny. Pour into cupcake holders or a greased muffin pan and top with some almond flakes. Bake in the oven until a skewer comes out clean, 25 minutes.
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