Christmas Muffins [vegan]

Name: Christmas Muffins [vegan]
Prep time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 125g dried cranberries [4.4 oz]; 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] / or 2 organic eggs; 125g plain flour [US 1 cup]; 125g wholemeal spelt flour [US 1 cup]; 150g light brown sugar [US 1 cup loose]; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 3 tsp ground mixed spice; 1 tsp vanilla extract; 100ml vegetable oil [US 1/2 cup]; 200ml dairy-free milk [US 1 cup]; 90g walnuts [US 1/2 cup]; CINNAMON TOPPING:; 4 Tbsp demerara sugar; 1 tsp ground cinnamon

Published on November 28, 2020 | In American | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Yield
- 12
- Difficulty Level

These delicious vegan Christmas muffins are a celebration of seasonal flavours with cranberries, ground mixed spice and a cinnamon sugar topping.

Enjoy them at breakfast or mid-afternoon treat on Christmas day or in the run-up to the holiday season. In fact, these muffins are so scrumptious that they deserve to be made all year round.

For best results, I usually sieve all the dry ingredients together, especially the light brown sugar as it can be lumpy. If you prefer a non-vegan option, simply mix two beaten organic eggs instead of the chia eggs with the wet ingredients. You can also swap the cranberries for raisins.

To make things easier on the big day, these vegan Christmas muffins can be made a day ahead and will keep in an airtight container for up to three days.

These muffins smell wonderful while they bake in the oven and fill the kitchen with sweet Christmas scents.

My kids love this recipe and I skip the walnuts when I make a batch for their school lunchboxes. They always demand the cinnamon sugar topping and I am happy to indulge them.

Feeling like something a bit more citrusy? Why not try my vegan Lemon & Chia Seed Muffins below? I created this recipe for my son who absolutely loves lemon cakes and desserts (especially lemon drizzle).

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Did you know I have a whole section of vegetarian and vegan Christmas recipe here filled with inspiration ranging from breakfast ideas, smoothies, snacks, desserts, finger food and a meat-free Christmas dinner?

Dairy-Free, Egg-Free, Vegan

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Ingredients

125g dried cranberries [4.4 oz]
2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] / or 2 organic eggs
125g plain flour [US 1 cup]
125g wholemeal spelt flour [US 1 cup]
150g light brown sugar [US 1 cup loose]
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp ground mixed spice
1 tsp vanilla extract
100ml vegetable oil [US 1/2 cup]
200ml dairy-free milk [US 1 cup]
90g walnuts [US 1/2 cup]
CINNAMON TOPPING:
4 Tbsp demerara sugar
1 tsp ground cinnamon

Instructions

In a small bowl cover dried cranberries with boiling water. Set aside.
Prepare chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
In a small bowl mix together the demerara sugar and cinnamon to make the cinnamon topping.
In a large bowl, sieve and mix together flours, sugar, baking powder, baking soda, salt, ground mixed spice.
In a separate bowl, whisk together vanilla extract, vegetable oil, chia eggs and almond milk.
Add the dry ingredients to the wet ingredients and mix until well combined.
Drain cranberries. Carefully fold them with the walnuts in the batter.
Spoon batter evenly into each muffin paper baking case in the muffin tin.
Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.