Oatmeal Cranberry Muffins


Ingredients (use vegan versions):

  • 1 cup of all purpose flour
  • 1 cup of oatmeal flour*
  • 1 cup of soaked, dried cranberries, preferably sweetened
  • 1/2 cup vegan sugar
  • 3 1/2 teaspoon baking powder
  • Egg replacer to equal one egg
  • 1/4 teaspoon salt (may be omitted)
  • 3/4 cup soy or rice milk
  • 1/3 cup neutral-tasting oil
  • a handful of sunflower seeds, chopped almonds, etc.


*To make oatmeal flour, whizz oatmeal
in a food processor until finely ground

Pre-heat oven to 400 degrees F.

Combine dry ingredients in a medium-
sized bowl. Add wet ingredients,
adding the egg replacer first. Add
cranberries. Add seeds and/or nuts.
Fold in until the batter is just moist;
do not over-mix.

Fill prepared muffin cups 2/3 of the
way full. Bake at 400 degrees for 18
to 22 minutes or until light brown.
Let cool in pan for one minute; remove
from pan to finish cooling.

Soy protein powder may substitute for a
small part of the flour to boost the
amount of protein in each muffin.

Serves: 12

Preparation time: 15

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