Vegan Cranberry Coffee Cake Muffins
Ugh, soo good! I wish you guys knew how much me and my husband love to eat. It really just makes us so happy, it's hard to think that before kids I didn't really know how to cook. What a long way I've come(pats self on the back).
I know the ingredient list looks a little long but it really isn't. These are easy to make and a great treat for the fall. I swear I make them for the family to eat in the morning and I have a hard time not eating the rest through out the day!
Seriously so delish, I adapted a recipe from dessertfortwo.com
1 cup brown sugar
3 tbsp granulated sugar
1/4 tsp salt
3/4 tsp cinnamon
3/4 cup all purpose flour
1/2 cup melted vegan butter
1/2 cup cranberries
3 tbspn of ground flax mixed with 1/2 cup of water (this is your egg substitute, it's called a flax egg...or 3 flax eggs)
3/4 cup canola oil
1 cup of granulated sugar
1/4 tsp salt
3/4 cup vegan sour cream
1 1/2 tspn vanilla extract
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup fresh cranberries
Preheat oven to 350 and line a muffin pan with muffins liners.
mix all of the dry ingredients for the crumble. Add melted butter and mix until well combined and crumbly. Add cranberries. Mix and set aside
in a separate large bowl beat together your ground flax and water. Add oil, sugar, salt, sour cream and vanilla and beat until everything is well mixed and sugar is dissolved. Add flour, cinnamon, nutmeg, baking powder and baking soda, mix well. Add cranberries and mix one last time.
Fill the liners about 1/4 of the way with batter, add 1 tablespoon of the crumble, then add more batter until liners are a little over halfway full. Add the crumble to the top of all the muffins and pop them in the oven for 20 minutes or until a toothpick comes out clean. Take them out and let them cool for a bit before trying to eat them. (Trust me on this I've tried to eat them right out of the oven every time and always burn myself)