Vegan Whole Wheat Flax Seeds Cranberry Muffins. In a bowl mix together wheat flour, rice flour, flax seed powder, salt and baking powder. Vegan Flax seeds Cranberry Muffins are a healthier version of any muffin recipe. Whole wheat is combined with roasted flax seed powder, cranberries and jaggery syrup to which Sprig Natural Bourbon vanilla extract is added to enhance the flavours.
Here's why I love these Whole Wheat Blueberry Muffins: Whole wheat flour adds fiber for a legitimately satisfying breakfast.
Using soy milk is an easy way to make these muffins dairy-free without eliminating protein.
Line a muffin tin with parchment liners or lightly grease with oil.
You can have Vegan Whole Wheat Flax Seeds Cranberry Muffins using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Vegan Whole Wheat Flax Seeds Cranberry Muffins
- You need 1/4 cup of roasted and grounded Flaxseed.
- Prepare 1 cup of Whole Wheat Flour.
- It's 1 1/2 teaspoon of Baking powder.
- You need 1 teaspoon of Cinnamon powder or as required.
- Prepare 1/4 teaspoon of Salt.
- You need 1 cup of Almond Milk.
- Prepare 1 tablespoon of Apple Cider Vinegar.
- It's 1/2 cup of Vegetable Oil.
- You need 3/4 cup of jaggery scraped and melted.
- Prepare 1 teaspoon of Vanilla Extract.
- Prepare 1 teaspoon of lemon Zest.
- You need 1/2 cup of dried or frozen cranberries.
- Prepare 1 tablespoon of cranberries for the garnish.
- You need 1 teaspoon of roasted flax seeds for the garnish.
Mix: In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the orange juice and applesauce, mix well until just combined, don't overmix. Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Spray muffin tins with non-stick spray or use pan liners.
Vegan Whole Wheat Flax Seeds Cranberry Muffins instructions
- Gather all the ingredients. Grease a muffin tray or moulds with a non stick cooking spray..
- Mix together the almond milk and apple cider vinegar in a mixing bowl and keep aside..
- In a large bowl combine together the ground flax seed, wheat flour, baking powder, cinnamon powder and salt..
- In a medium bowl, whisk together the jaggery syrup, oil, milk mixture, vanilla extract and lemon zest..
- Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until well mixed..
- Fold in the sliced cranberries, so that they get well scattered..
- Add the roasted flax seeds and mix well.
- Scoop the batter into the prepared muffin moulds, such that 3/4th of the muffin cup is filled with the batter. Sprinkle sugar on top (optional) Decorate with sliced cranberries and flax seeds..
- Bake the muffins in microwave at 80% for 2 minutes, until the surfaces are golden brown and when a toothpick is inserted in the center of the muffins, it comes out clean..
- Transfer the muffin moulds to the cooling rack. Now remove the muffins out of the moulds and let them cool completely. Serve to your loved ones.
Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks. Muffins freeze very well, so I usually make a triple batch, eat some, give some away, and then freeze some. These cranberry almond muffins are lightly crisp on top and super soft on the bottoms. They have all the lovely tartness that cranberries bring along with a little sweetness as well.