Lemon Cranberry Muffins

Easy vegan lemon cranberry muffins made with olive oil and yogurt. These lightly sweetened muffins are a seasonal classic for good reason.

Course Autumn, Breakfast, Muffins and Quick Bread, Snacks, Winter

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 174kcal

Preheat the oven to 180°C (350°F) and line a standard 12-cup muffin tin.
Add the yogurt, olive oil, vanilla, lemon zest, and lemon juice to a large mixing bowl and whisk well to combine.
330 grams (1 ⅓ cups) nondairy yogurt, 50 ml (¼ cup) olive oil, 2 teaspoons vanilla extract, Zest of 2 lemons, Juice of 1 lemon
Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Whisk until just combined. Don't over mix - a few streaks of flour are fine.
260 grams (1 ¾ cups) spelt flour, 100 grams (½ cup) coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
Add the cranberries to the batter and gently fold to incorporate.
150 grams (1 ½ cups) cranberries
Spoon the batter into the prepared muffin tin, dividing equally between the cups. Bake for 18-20 minutes, or until golden.
Cool for a few minutes in the tin before removing and cooling fully on a wire rack. The muffins can be stored at room temperature for a day or two or refrigerated up to five days.

Light or whole grain spelt, or a mix of the two, can be used.