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Cranberry Apple Muffins
seem to be on an endless quest to make desserts that don’t require
additional fat or processed sugar. I am not opposed to those things,
it’s just that my body is a little more forgiving of my age when I am
considerate back to it. I also don’t want to live a life without the
occasional sweet. These simple muffins are the perfect indulgence: full
of wholesome goodness, aromatic spices and natural sweetness but they
won’t make me feel cruddy later. (It’s a bonus knowing that my son
loves them, too.) Give them a try.
Makes 12 - 14
1 T. ground flax
3 T. water
2 cups gluten-free all-purpose blend (or, if you are fine with wheat, use the flour you like)
1 t. baking soda
1 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. cardamom
1/2 cup pure maple syrup
1/2 cup no-sugar-added applesauce
1 t. pure vanilla extract
1 1/2 cups chopped cranberries
1 1/2 cups chopped peeled, cored apples
Preheat the oven to 325 degrees. Prepare a muffin tray with paper liners.
In a small cup, mix the flax powder with the water until fully
integrated. Let sit in the refrigerator for at least 15 minutes while
you work on the rest.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
In a medium bowl, combine the flax mix, maple syrup, applesauce, and
vanilla, stirring until fully mixed. Pour in with the flour, then fold
in the cranberries and apples. Gently stir together until fully mixed.
Using an ice cream scoop or spoon, spoon the batter into the prepared
Bake for 20 minutes and then rotate a half-turn to ensure even baking. Bake for 9 - 10 minutes more. Cool and enjoy!
2013, 2014, Vegan Street