Maple syrup instead of sugar keeps these vegan cranberry muffins free from refined sugar. Yum! Maple cranberry muffins are perfect for a Christmas morning breakfast or brunch, and can be served at Thanksgiving as well.
Ingredients:
- 2 cups white flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1/2 cup maple syrup
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 1/4 tsp lemon extract
- 1/2 cup water
- 1/2 cup fresh or frozen thawed cranberries
Preparation:
Pre-heat the oven to 375 degrees.
In a large bowl combine together the flour, baking powder, baking soda, and salt. In a separate bowl mix together the mashed banana, maple syrup, vegetable oil, vanilla, lemon extract and water, whisking together until well combined.
Pour the wet ingredients into the flour mixture and stir until just combined. Add the cranberries, stirring gently just until distributed evenly.
Spoon batter into a greased or lined muffin pan 2/3 full and bake for about 20 minutes or until the muffins have risen and are firm and slightly golden browned.
Makes 8 to 10 refined sugar-free cranberry muffins. Perfect for Thanksgiving, Christmas or any holidays.
Like cranberries? Check out more healthy holiday cranberry recipes.
