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).
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?