Vegan Leftover Cranberry Sauce Muffins

December 16, 2012 by Leanne Vogel March 2, 2017

Grain-free, vegan muffins made with all that leftover cranberry sauce you stuffed in the freezer after Christmas dinner.

Ingredients

Dry Ingredients

• 1½ cup chickpea flour
• ¾ cup arrowroot starch/flour/powder
• ½ cup + 1 tablespoons freshly ground flax seed
• 4½ teaspoons ground cinnamon
• 1½ teaspoon gluten-free baking powder
• 1½ teaspoon gluten-free baking soda

Wet Ingredients

• 1½ cup leftover whole berry cranberry sauce
• ¾ cup coconut sugar
• ½ cup + 1 tablespoons non-dairy milk
• ¼ cup + 2 tablespoons avocado oil
• 4 tablespoons pure gluten-free vanilla extract

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.

Nutrition Information Per Serving