Gluten-free vegan cranberry chocolate muffins
Muffins are so easy to make. You can create muffins with fruits, nuts, or even chocolate. In this recipe, I combined sour cranberries with sweet chocolate flavor! How unique! These gluten-free vegan cranberry chocolate muffins are just so good.
Ingredients
- 3.5 oz vegan margarine room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 flax egg 1 tbsp flax meal + 5 tbsp water
- 1/2 cup buckwheat flour
- 1/3 cup rice flour
- 1/3 cup potato starch
- 1 tsp baking powder
- A pinch of salt
- 1/2 cup soy milk + 3 tbsp
- Juice of half of lemon
- 1/2 cup fresh cranberries
- 1/2 cup chocolate chips
Instructions
- First, in a cup combine the flax meal with water. Mix and set aside.
- In a large bowl whish vegan butter until creamy with a hand mixer. Next, add powdered sugar and whisk for about 1 minute. Then add vanilla, flax egg, and whisk for another 1 minute until fluffy.
- Next, add buckwheat flour, rice flour, potato starch, baking powder, and salt. Carefully combine and add soy milk and lemon juice gradually.
- The batter should be light and fluffy.
- The last step is to add chopped cranberries and chocolate.
- Pour the batter into the muffin baking pan and bake them at 400F (350°C) for about 30 minutes. Enjoy warm.