Cranberry Pecan Muffins

Let’s be honest, I am not usually one to grab the muffin at a breakfast table, but this is a muffin to feel good about eating. I made these with spelt flour, which is the easiest wheat to digest, chia seeds for added omega-3’s and fiber, heart-healthy local Texas pecans…and they are bursting with flavor from fresh cranberries, which are loaded with antioxidants. Deliciously moist, made with very little sugar, they were a hit with our extended family. If you read my blog regularly, you know that the next thing I am going to say is “Yes, they’re vegan”. 

Cranberry Pecan Muffins

{Makes 12}

1/2 cup canola oil

1/2 cup soy milk (or rice milk)

1/2 cup pure maple syrup

1/4 cup agave nectar

2 cups spelt flour

2 tsp baking powder

1/2 tsp fine sea salt

3 Tbsp chia seeds

1 Tbsp orange zest

2 cups fresh cranberries, roughly chopped

3 Tbsp organic raw cane sugar

1 cup pecans, toasted cooled and chopped

For the topping:

1/2 cup pecans, toasted, cooled and chopped

1/4 cup whole oats

1 Tbsp chia seeds

1-2 Tbsp pure maple syrup

1-2 Tbsp canola oil

1/2 tsp fine sea salt

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with papers.

To make the topping, combine the pecans, oats and chia seeds. Add in the oil and maple syrup 1 Tbsp at a time until well combined (you want it moist, but not too wet). Season with sea salt.

Toss the cranberries in a small bowl with the 3 Tbsp of cane sugar. Set aside.

Mix the the oil, milk, maple syrup, and agave together in a medium bowl. In a separate large bowl, combine the flour, baking powder, salt and chia seeds with a whisk. Add the wet ingredients into the dry with the whisk until smooth. Fold in the zest, cranberries and pecans.

Divide the batter among the muffin cups and top with the crumble. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool on a wire rack before removing and eating.

Can be stored in a dome at room temperature for a few days, or freeze for a month.

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