Looking for a healthier and vegan breakfast or snack option? These vegan orange cranberry almond muffins are the perfect solution! A combination of silken tofu, almond and dried cranberries make these muffins extra delicious and very nutritious. Plus, they’re a great source of protein, fiber, healthy fats and complex carbohydrates. So give this recipe a try and enjoy these healthy, flavorful muffins whenever you need a quick and nutritious snack!
Ingredients used:
- 1 - Nonstick cooking spray
- 1 - Orange for the peel
- 0.5 cup - Sugar
- 2 - Eggs -- lightly beaten
- 2 tablespoons - Canola oil
- 0.5 cup - Lowfat firm silken tofu -- blended (see tip)
- 1.25 cups - Unbleached all-purpose flour
- 0.25 cup - Soy flour -- see tip
- 1 teaspoon - Baking powder
- 0.25 teaspoon - Baking soda
- 0.25 teaspoon - Salt
- 0.25 cup - Unblanched almonds -- finely chopped
- 0.5 cup - Dried cranberries -- coarsely chopped
Recipe steps:
- Preheat oven to 375F. Coat muffin tin with cooking spray; set aside. Put orange peel and sugar in the bowl of a small food processor and process 1 to 2 minutes until the sugar is orange colored. Or, mince or grate orange peel and mix with sugar. Turn into a mixing bowl with the eggs, oil and tofu. Beat with a wire whisk until smooth.
- Place flours, baking powder, soda and salt in mixing bowl, stir well. Add the almonds and cranberries, then pour the liquid ingredients over dry ingredients and mix quickly just until blended; batter will be lumpy. Be careful not to overmix.
- Fill muffin cups about three-fourths full. Bake 15 minutes, until golden and springy to the touch. To test for doneness after 12 minutes, stick a toothpick in the center of the muffin. If it comes out clean, your muffins are done.
- Allow the muffins to cool, before serving.
These vegan orange cranberry almond muffins are not only flavorful, but also healthy and nutritious. They are an excellent source of protein, fiber, healthy fats and complex carbohydrates, and make a great on-the-go snack or breakfast. Enjoy!
