Vegan Cranberry Clementine Muffins with White Chocolate

Vegan cranberry clementine muffins are zesty, moist, tart, and sweet! A delightful vegan breakfast muffin and the perfect festive treat with light spelt flour, clementine zest and juice, fresh cranberries, light brown sugar, flax, and vanilla.

8 Servings

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min

https://thefirstmess.com/2023/12/13/vegan-cranberry-clementine-muffins/

Ingredients

1 tablespoon clementine juice

1 teaspoon ground flax seed

½ cup non-dairy milk

¼ cup avocado oil or other neutral-tasting oil of choice

1 ½ tablespoons apple sauce

2 teaspoons vanilla extract

2 teaspoons clementine zest

⅔ cup light brown sugar

1 ½ cups light spelt flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

1 cup cranberries, roughly chopped (fresh or thawed from frozen)

½ cup vegan white chocolate chips

Instructions

Step 1

Preheat the oven to 425°F and line a muffin tin with paper liners (8 for bigger muffins, 9 for smaller).

Step 2

In a small bowl, combine the clementine juice, ground flax, non-dairy milk, avocado oil, apple sauce, and vanilla. Give it a quick whisk to combine.

Step 3

In a large bowl, combine the clementine zest and light brown sugar. Use your fingers to rub the zest into the sugar. Then, add the light spelt flour, baking powder, baking soda, salt, cranberries, and white chocolate. Give the mixture a stir to combine. Add the clementine juice and non-dairy milk mixture to the flour mixture. Stir with a rubber spatula until just combined.

Step 4

Portion the muffin batter out into the prepared muffin tin.

Step 5

Bake the muffins at 425°F for 5 minutes. At the 5 minute mark, lower the oven heat to 350°F. Continue baking the muffins for another 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 6

Cool the muffins completely on a wire rack before removing from the muffin tin. Enjoy!