February 9, 2014

Whole Wheat Fresh Cranberry Muffins (dairy free)

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I've been baking muffins like crazy this week!  After several failed cinnamon roll recipes, I decided to stick with what I could do.  I can do muffins!  Better yet, I can do skinny muffins. But cinnamon rolls? … meh, we are still working on that.

These are the second or third batch of muffins I've made this week and these cranberry ones are the best.  And I mean, the best.


I've said this before, I'll say it again:  I will take muffins and sweet breads over cookies any day of the week.  There is something about quick breads and muffins that I just love.  The dense crumb, the moist bread, the fluffy middle - it is my happy place.

(Sprinkles are my happy place, too)


My first batch tasted great, but really dense.  I didn't have enough oil or baking powder to give the muffins that lighter crumb. 

This time around, everything was just right!  Everyone gave these 10 out of 10 ... except for those who didn't like cranberries.  They said the muffin itself was delicious, they just don't care for cranberries.  If you aren't the biggest fan of cranberries, feel free to sub blueberries, chocolate chips, or even raisins.  Whatever you use, these are the best 100% whole wheat muffins I've ever made.  And this combination of coconut oil, soy milk, and applesauce bakes up the most moist and tender muffins I've eaten.  So, these are not only the best 100% whole wheat muffins, I've ever had, these are the best dairy free muffins I've ever had.
 
They're the best ever - period.

 

I personally love the bright color of the cranberries, and the tartness they add.  They're so pretty and brighten any rushed morning, especially these grey snow days.  Trust me from experience, they make grab-and-go breakfasts easy and delicious.


Whole Wheat Fresh Cranberry Muffins (dairy free)
Recipe Source: Adapted from Serena Bakes Simply From Scratch

1/4 cup coconut oil
1/2 cup applesauce
3/4 cup soy milk
1 teaspoon vanilla
2 eggs
1 cup sugar
2 cups whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-3/4 cup cranberries + 1/4 for topping (I used fresh cranberries, but frozen works well, too!)

Preheat oven to 375.
In a large microwave safe bowl, melt coconut oil. 
Stir in applesauce, milk, and vanilla.
Whisk in eggs.
Add sugar, stir until dissolved.
Add flour, cinnamon, salt, baking soda, and baking powder.
Stir until incorporated.
Chop cranberries in half and add to batter.  Fold in gently.
Divide batter between 12 greased muffin cups.
Press reserved 1/4 cup halved cranberries on to tops of muffins.
Bake for 25-27 minutes.
Let cool.

Notes: Freezer friendly!  And did I mention these muffins are the best ever? 

29 comments:

  1. 1) The new header looks great!!!
    2) These muffins sound and look fab. You really do do muffins well ;)
    3) Making cinnamon rolls this weekend was kind of a nightmare but thankfully they turned out! The baking gods were on my side!

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    1. 1) Aw thanks! I remember now why I put it off for so long - takes forever!
      2) Haha, I tried ;)
      3) I'm baking some this afternoon! Wish me luck. Can't wait to see yours!

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  2. Oh yum I haven't baked with cranberries since the fall and I am totally missing them! These sound great!

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    1. I seriously did not bake with them this fall - I'm making up for lost time!

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  3. Great pictures, YUMMY looking muffins, and hey! I recognize that bowl! :)

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    1. Thanks Chloe! Haha, someone had good taste, right? ;)

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  4. I love your spunk and determination, Mary Frances...Lord knows how many hiccups I've had trying out new recipes. I've been trying lately to make my own bread but active yeast and I have a rocky relationship...I will try again but after a while I get disgusted when something doesn't turn out...oooh the *third* time...ahem. I digress. These muffins look fabulous. I love the bright cheerful pops of color in them. Really lovely. And you have just inspired me to give my bread making project another go. ;)

    Toodles,
    Tammy<3

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  5. Dear Mary Frances, I tend to agree with you about the muffins over cookies. Don't get me wrong, I love a good cookie though they seem to take so long to make batch after batch and I can never eat just one.
    With a muffin I feel like I have eaten something sweet and satisfying. I am a cranberry lover too. These sound wonderful and skinny too!
    Blessings dear. Catherine xo

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    Replies
    1. Agreed! Muffins do satisfy me more than cookies. Thanks Catherine!

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  6. These look so delicious! I love the new header, too! And can I comment on how amazing your photography has gotten, too?? Wow! Wonderful photos.

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  7. How delicious!! These beauties look so good and I love the healthy ingredients you used dear Mary Frances! Perfect breakfast or afternoon treat :)
    xox Amy

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    1. Thank you Amy! They do make good snacks; any time of the day works for me!

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  8. Beautiful photography! I'm pinning this recipe as well!

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    1. Thank you so much Dana! I really appreciate it!

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  9. These are gorgeous Mary Frances! I'm thinking they would be great for Valentines Day with those beautiful red berries! I would love one with my morning tea. Definitely with cranberries. :-)

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    1. Definitely! Thanks for making me feel better, Reeni - I'm not completely seasonally challenged, right? ;)

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  10. These muffins look to-die-for! I love cranberries and my husband is lactose intolerant so this dairy free recipe would be perfect for us. I have a horrible sweet tooth so I've been trying to find healthier alternatives to my cravings to keep the cavities away (http://www.cdcsmiles.com). This recipe seems like it would be healthy but still sweet! I will be trying these this afternoon.

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    1. Thank you so much Kat! I hope he likes them as much as we did!

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  11. These are the fluffiest whole grain muffins I've ever seen! I'll make sure I give your recipe a go next time a craving for sweet breads hit (probably tomorrow or, yeah, later tonight hehe). The texture seems looooovely : )

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    1. Haha, yes, sweet bread cravings hit me at the randomest times!

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  12. Gorgeous!!! Love that you used coconut oil!!

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  13. So pretty! I love your new look, and these muffins look beautiful! How did you make them healthy AND pretty? My healthified versions always look like hockey pucks and taste like wet dirt... I mean mud. (Sometimes I question my sanity.) All that to say, love this post!

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    1. I never question your sanity, Hannah ... maybe just your common sense ;) Just kidding! Thank you so much, girl, your encouragement means the world!

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  14. The new header looks amazing! I thought my eyes were playing games on me. Love the white crisp look :) Oooo these muffins, these muffins just look perfect!! Love coconut oil and the pictures too.

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  15. I love the photos of the muffins sitting sideways in the muffin tin...it's like they're jumping to get out. ;) I love baking with fresh cranberries...so so good and these muffins look mad tasty. I get on these muffin kicks and I think I have to start it up again with these pretty treats. :)
    Tina at www.tinaschic.com

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