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    You are here: Home » Vegan Recipes

    Published: Jun 16, 2013 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Cranberry and Cashew Breakfast Muffins

    cranberry cashew muffins
    Jump to Recipe Print Recipe
    A not-too-sweet and incredibly moist breakfast muffin. Vegan.
    Prep Time15 mins
    Cook Time25 mins
    Servings: 9 large muffins
    Breakfast
    cranberry muffins on a red and white tea towel with text

    Today I'm sharing a recipe for a yummy Cranberry and Cashew breakfast muffin. I hope that you are all lazing around this Sunday morning, perhaps celebrating Father's Day, and a muffin like this is what you need with your coffee.

    cranberry cashew muffins in a red and white checked tea towel, a cup of coffee in the background

    This is a moist and flavorful muffin. Yes, those are whole cranberries in there. I used frozen which held up beautifully. Cranberries are not just for the holidays. Whole cranberries are full of vitamins and anti-oxidants.

    Using whole cranberries for baking

    I like to use the whole cranberries in baked goods because their tartness is not overpowering. I've used whole cranberries in this apple muffin and this snack cake too.

    Dried cranberries tend to be soaked in sugar - added sugar I don't need in my life, at least not in my muffins. I would not recommend substituting dried for fresh here. Their sweetness and texture would be overwhelming and heavy.

    Fresh or frozen cranberries can be used interchangeably in this recipe. If you are lucky enough to get your hands on fresh cranberries, feel free to use them here. Otherwise, use frozen cranberries. They will hold up nicely.

    I've used a portion of whole wheat flour for these muffins as well. I like the added texture and flavor. As well, whole wheat flour adds a fit of fiber - perfect for breakfast.

    If you don't like cashews, feel free to use your favorite - almonds, walnuts or pecans.

    One last note -- I've made 9 large muffins below. You could easily make this recipe into 12 smaller muffins. I wanted that bakery-style - overflowing muffin cups look this time, so opted for 9 large muffins. 12 smaller muffins might be easier to handle and may be better for little eaters.

    This recipe was inspired by a recipe from the Barefoot Contessa Cookbook. I've made it vegan by using Egg replacer and banana and switched up the fat to grapeseed oil and reduced it a bit. I love the combination of cranberries and cashews. Tart cranberries. Sweet and buttery cashews. Best if you toast the cashews first.

    Vegan baking substitutions

    To make this recipe vegan I've used a vegan egg replacer product. This is relatively easy to find -- check the special dietary section of your grocery store or amazon.

    You can also use ground flaxseed. For each large egg in a recipe (this one has 2) use 1 tablespoon ground flaxseed and 3 tablespoons warm water. Whisk together to combine then let it sit for a few minutes. Do this first then measure and get the rest of the ingredients ready to go. The flaxseed will have thickened up in the meantime.

    cranberry cashew muffins
    Average rating: 5 stars

    Cranberry Cashew Breakfast Muffins

    A not-too-sweet and incredibly moist breakfast muffin. Vegan.
    Prep Time15 mins
    Cook Time25 mins
    Servings: 9 large muffins

    Ingredients

    • 1 cup whole wheat all purpose flour
    • ½ cup all purpose flour
    • 1-½ teaspoons baking soda
    • ¼ teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ⅔ cups non-dairy milk soy, almond, etc
    • 2 "egg" replacer eggs prepared according to package directions
    • ⅓ cup grapeseed oil
    • ¾ cup coarsely chopped frozen cranberries
    • half a ripped banana chopped
    • ½ cup toasted cashews chopped
    • ½ cup brown sugar
    • ¼ cup white sugar

    Instructions

    • Preheat oven to 375 and prepare muffin tin with liners. These are large muffins, so it helps to spray the tops of the tins so the muffins come out cleanly.
    • In a large bowl mix together flours, baking soda, salt, cinnamon and ginger. Stir with a whisk.
    • In a medium bowl mix milk, "eggs," and oil. Mix this with flour mixture to just combine.
    • Add remaining ingredients - cranberries, banana, nuts and sugars. Mix until everything is just incorporated. Do not over mix.
    • Bake for 20-22 minutes, or until tops are springy and a toothpick comes out clean.
    • Allow to cool for a few minutes in the muffin tin then remove to cooling rack to cool completely. Best when served warm.

    Notes

    You could easily stretch this batter out to make 12 smallish muffins instead of 9 giant; reduce cook time slightly if you go with the smaller muffin.
    Use fresh or frozen cranberries in this recipe. They can be used interchangably. Do not use dried cranberries
    Recipe is vegan and uses a vegan egg replacer. You can also use a "flax egg" for the egg replacer. For each egg replacer use 1 tablespoon of ground flax seed mixed with 3 tablespoons warm water. This recipe uses 2 egg replacer so double this. Mix well and let sit for several minutes while you get the rest of the ingredients ready.
    Feel free to substitute almonds, walnuts or pecans for the cashews. In all cases, nuts taste best when slightly toasted before adding to the batter. 
    Trish
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    PIN RECIPE FOR LATER

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    Reader Interactions

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    1. katie says

      June 16, 2013 at 11:09 am

      These muffins look divine. Perfect way to celebrate Father's Day!

      Reply
      • Trish @infinebalance says

        June 17, 2013 at 8:20 am

        Perfect for reading those Handmade Father's Day cards... the 5 best things about my Dad cards.

    2. ClinicalPosters says

      June 16, 2013 at 11:15 am

      Looks scrumptious. I'm going to pin it.

      Reply
      • Trish @infinebalance says

        June 17, 2013 at 8:17 am

        Thanks!

    3. Helene D'souza says

      June 16, 2013 at 11:29 am

      Cranberries are some of the few fruits out there that are stuffed with the highest amounts of antioxidants. So cool that you used them in a cashew breakfast muffin. I am feeling hungry now! ^.^

      Reply
      • Trish @infinebalance says

        June 17, 2013 at 8:17 am

        Must say they didn't last long!

    4. Liz says

      June 16, 2013 at 3:34 pm

      I adore cranberries in quick breads and muffins....and yours look phenomenal. Love a sweet treat with some health benefits.

      Reply
      • Trish @infinebalance says

        June 17, 2013 at 8:16 am

        I just love that these are fresh cranberries.... so much less sugar than the dried.

    5. Ramona says

      June 16, 2013 at 5:53 pm

      I love the idea of cashews in a muffin. 🙂 Thanks for sharing such a wonderful breakfast recipe with us. You are certainly right... cancer can make everyone down right paranoid... every bump and lump is scary. We just have to do the best we can and live every day to the fullest. 🙂

      Reply
      • Trish @infinebalance says

        June 17, 2013 at 8:15 am

        Love that attitude... "live every day to the fullest."
        Absolutely!

    6. Michelle says

      June 17, 2013 at 2:40 am

      I love cranberries and I am glad to see this recipe for a vegan muffin to make for myself and others. Thank you for the opportunity to enter to win the mixer. The first thing that I would attempt to make if I won the mixer would be Maple Walnut ice cream, a new recipe that I just bookmarked yesterday.

      Reply
      • Trish @infinebalance says

        June 17, 2013 at 8:15 am

        That sounds wonderful! One of my favourite ice cream flavours.

    7. Amy says

      June 17, 2013 at 3:30 pm

      These look delicious!! So sweet and healthy. I love the repetition of shapes and colors you incorporated too! Such a beautiful photograph. 🙂

      Reply
    8. Kim Beaulieu says

      June 17, 2013 at 10:32 pm

      Trish thanks so much for joining us for this special event. It means so much to me that you hopped on board. I adore these muffins so much. They look super tasty. I'm totally on board with cranberries and cashews. Yum!

      Reply
    9. Amy says

      June 18, 2013 at 1:17 pm

      These muffins look delicious! I am unfortunately allergic to bananas though so I might try making them with apple sauce instead.

      Reply
      • Trish @infinebalance says

        June 18, 2013 at 2:42 pm

        I think apple sauce would be a perfect sub for the banana. You could also just skip the banana altogether. These are very moist muffins. The banana helps stick them together, or add a T of ground flax of chia seeds.
        Let me know how they turn out!

    10. Erin @ Dinners, Dishes and Desserts says

      June 18, 2013 at 6:04 pm

      I am a huge muffin fan, and these look wonderful. Sorry to hear that cancer has touched your life so profoundly!

      Reply
    11. Aman says

      June 20, 2013 at 6:43 pm

      Omg I am in love with your blog!! So glad I came across it! I'm all about healthy life style too.

      I followed you, thank you so much for sharing your recipes and everything else you post!!

      Much love, Aman xx

      Reply
    12. Jen @JuanitasCocina says

      June 22, 2013 at 10:47 pm

      I adore these gorgeous muffins! Thank you so much for joining us in this very important cause!

      Reply
      • Trish @infinebalance says

        June 23, 2013 at 6:35 am

        Thanks Jen! The event was a success. Thanks for having me 🙂

    13. Anthony says

      September 28, 2016 at 4:25 pm

      The muffins look amazing!!! What are replacer eggs? Are they vegan?

      Thanks

      As

      Reply
      • Trish says

        September 28, 2016 at 4:34 pm

        Yes. Egg replacer is vegan. It is basically made from various starches and binds the way eggs do in baked goods. There are a couple of brands out there Ener-G eggs or Bobs Redmill are both good brands. You could also use ground flaxseed mixed with water. (My preferred method these days) 1 tablespoon ground flax + 3 Tablespoons water = 1 egg.

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    Trish Cowper

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