Description
These soft and fluffy muffins are studded with sweet cranberries and crunchy pecan pieces. Made with chia seeds and coconut oil, these cranberry pecan muffins are completely vegan.
Ingredients
Scale
- 1 chia egg (1 tablespoon chia seeds mixed with 2 ½ tablespoons water)
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries (I used sweetened but feel free to use unsweetened for a lower sugar option)
- 1/3 cup chopped pecans
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400ºF.
- In a small bowl, combine the chia seeds and water and set aside until thickened.
- Add the all-purpose flour, sugar, salt, and baking powder to a large bowl.
- Mix until combined.
- Add the cranberries and pecans and mix well.
- Add the melted coconut oil, almond milk, chia seed mixture, and vanilla extract.
- Stir until just combined. Do not over mix. The batter will be VERY thick. (See note)
- Line a muffin pan with liners.
- Scoop ¼ cup batter into each muffin tin. It should make 12 muffins.
- Bake for 16-20 minutes or until the tops of the muffins have started to brown.