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