Vegan and Grain-free Cranberry Sauce Muffins
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Grain-free, vegan muffins made with all that leftover cranberry sauce you stuffed in the freezer after Christmas dinner.
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
  1. Preheat oven to 350F and line a 12 cup muffin pan with standard-sized muffin liners. Set aside.
  2. Combine dry ingredients in a small bowl. Set aside.
  3. Whisk wet ingredients together in a large bowl.
  4. Add dry ingredients to wet and mix until incorporated.
  5. Divide muffin batter into prepared muffin cups.
  6. Bake in preheated oven for 30-35 minutes, or until tops are lightly cracked and golden and toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to the cranberry but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
  7. Remove muffins from the pan and place on a cooling rack to cool.
  8. Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.
Notes
I used the cranberry sauce from this recipe
If you are allergic to coconut, feel free to replace the coconut sugar with cane sugar.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/01/vegan-leftover-cranberry-sauce-muffins/