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.
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 Breakfast 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.
katie says
These muffins look divine. Perfect way to celebrate Father's Day!
Trish @infinebalance says
Perfect for reading those Handmade Father's Day cards... the 5 best things about my Dad cards.
ClinicalPosters says
Looks scrumptious. I'm going to pin it.
Trish @infinebalance says
Thanks!
Helene D'souza says
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! ^.^
Trish @infinebalance says
Must say they didn't last long!
Liz says
I adore cranberries in quick breads and muffins....and yours look phenomenal. Love a sweet treat with some health benefits.
Trish @infinebalance says
I just love that these are fresh cranberries.... so much less sugar than the dried.
Ramona says
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. 🙂
Trish @infinebalance says
Love that attitude... "live every day to the fullest."
Absolutely!
Michelle says
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.
Trish @infinebalance says
That sounds wonderful! One of my favourite ice cream flavours.
Amy says
These look delicious!! So sweet and healthy. I love the repetition of shapes and colors you incorporated too! Such a beautiful photograph. 🙂
Kim Beaulieu says
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!
Amy says
These muffins look delicious! I am unfortunately allergic to bananas though so I might try making them with apple sauce instead.
Trish @infinebalance says
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!
Erin @ Dinners, Dishes and Desserts says
I am a huge muffin fan, and these look wonderful. Sorry to hear that cancer has touched your life so profoundly!
Aman says
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
Jen @JuanitasCocina says
I adore these gorgeous muffins! Thank you so much for joining us in this very important cause!
Trish @infinebalance says
Thanks Jen! The event was a success. Thanks for having me 🙂
Anthony says
The muffins look amazing!!! What are replacer eggs? Are they vegan?
Thanks
As
Trish says
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.