Cranberry Orange Muffins (Vegan)
Servings 11 muffins
Ingredients
- 1½ cup all-purpose flour
- ¼ cup light brown sugar
- ½ cup white sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup Blue Diamond Almondmilk Cashewmilk Blend
- ⅓ cup coconut oil melted (or vegetable oil)
- 1 large banana mashed (about ½ cup)
- 1 teaspoon orange zest about the zest of 1 orange
- 1 cup fresh cranberries
For the crumb topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cinnamon
- ¼ cup coconut oil melted
Instructions
- Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
- Combine flours, sugars, salt, baking powder, cinnamon, and nutmeg. Add in milk of choice, coconut oil, banana, and orange zest and stir until just moistened. Fold in cranberries. Fill muffin cups ¾ full.
- Prepare streusel by combining all the ingredients in a separate bowl. Use your fingers to combine the ingredients and form course crumbles by working the coconut oil into the rest of the ingredients. Divide streusel evenly between muffin cups.
- Bake for 18-22 minutes in the preheated oven, or until a toothpick comes out clean.
