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–+ servings
Christmas Muffins [vegan] by The Flexitarian

Christmas Muffins

These delicious vegan Christmas muffins are a celebration of seasonal flavours with cranberries, ground mixed spice and a cinnamon sugar topping.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast & Brunch, Christmas Recipes, Healthy & Easy Muffin Recipes, Snacks, Vegan Desserts
Cuisine American
Servings 12 muffins
Calories 317 kcal

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

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

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. Sprinkle the cinnamon topping generously over each muffin.
  • Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.

Notes

  1. Freezing instructions: once baked, cool the muffins completely and wrap them in freezer bags. Muffins can be stored frozen for up to 3 months. Thaw the muffins in the refrigerator or at room temperature before serving.
  2. Eggs: If you prefer a non-vegan option, simply mix two beaten organic eggs instead of the chia eggs with the wet ingredients. 
  3. Milk: I like almond milk for baking but you can use any dairy or non-dairy milk of your choice.
  4. Swap: Cranberries can be swapped for raisins.

Nutrition

Serving: 1gCalories: 317kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 240mgPotassium: 103mgFiber: 4gSugar: 24gVitamin A: 70IUVitamin C: 1mgCalcium: 82mgIron: 2mg

Find this recipe online:

Christmas Muffins

https://theflexitarian.co.uk/recipe-items/christmas-muffins-vegan/