Vegan Leftover Cranberry Sauce Muffins

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

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 0

Ingredients

Dry Ingredients

Wet Ingredients

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.

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Nutrition Information Per Serving

  • Calories: 306
  • Calories from Fat: 95
  • Total Fat: 10.5
  • Saturated Fat: 1 g
  • Sodium: 16 mg
  • Carbs: 44 g
  • Dietary Fiber: 8.1 g
  • Net Carbs: 35.9 g
  • Sugars: 25 g
  • Protein: 7.3 g