Gluten Free Cranberry Chocolate Chip Muffins (vegan)
These easy vegan gluten free cranberry chocolate chip muffins are so good, you’d never know they are free from the top 8 allergens. They’re light, fluffy, and full of sweet-tart flavor.
Servings: 12 muffins
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Ingredients
- 1/2 cup dried cranberries
- 1/4 cup water
- 1 box Enjoy Life Foods muffin mix
- 1/3 cup brown sugar
- 1/2 cup Enjoy Life Foods mini chocolate chips
- 1 cup water
- 1/3 cup avocado oil
- 2 tsp vanilla extract
Instructions
- Add the dried cranberries and 1/4 cup water to a bowl and let sit for 20 minutes then drain and set aside until ready to use.
- Preheat oven to 350 degrees and spray a baking pan with non-stick spray or line with paper liners.
- In a large bowl, mix together the muffin mix, brown sugar, and chocolate chips. Add the water, oil, and vanilla extract and mix until completely combined. Stir in the dried cranberries that have been drained.
- Pour the batter into the cups of the prepared muffins tin, distributing it evenly between the 12 cups. Bake at 350 degrees for 14-18 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes then cool on a wire rack. Store in an airtight container up to 3 days.
Notes
These muffins freeze well. Cool completely then freeze in an freezer bag.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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