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
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.
- 1 cup whole wheat all purpose flour
- 1/2 cup all purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2/3 cups non-dairy milk soy, almond, etc
- 2 “egg” replacer eggs prepared according to package directions
- 1/3 cup grapeseed oil
- 3/4 cup coarsely chopped frozen cranberries
- half a ripped banana chopped
- 1/2 cup toasted cashews chopped
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 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.