Vegan Gluten-Free Cranberry Coffee Cake Muffins
One of the best ways to take advantage of cranberry season, these light and fluffy coffee cake muffins made with fresh and tart cranberries will be the hit at every brunch.
Servings: 12 people
Ingredients
cinnamon crumb topping
- ½ cup Sarah’s gluten free flour blend (or your favorite gluten free flour blend)
- ¼ cup brown sugar or coconut sugar
- ¼ cup cane sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons non-hydrogenated shortening or coconut oil, melted
- 1 tablespoon pure maple syrup
cranberry cake
- 1 ½ cups Sarah’s gluten free flour blend
- ½ cup, plus 3 tablespoons cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup So Delicious unsweetened coconut milk beverage or almond milk
- 1 tablespoon white vinegar
- ¼ cup sunflower seed or grape seed oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries, sliced in half
Instructions
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- To make crumb topping, stir together flour, brown sugar, sugar, cinnamon and nutmeg. Add melted shortening and maple syrup. Mix until topping comes together.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Add coconut milk, vinegar, oil, and vanilla to separate bowl. Stir and pour over flour mixture. Whisk to combine. Gently fold in cranberries.
- Scoop batter into prepared muffin tins. Top with crumb topping. Bake 18-22 minutes, until golden brown and toothpick inserted in center comes out clean.
- Place muffins on cooling rack to cool completely. Store in airtight container.