Add some healthy sparkle to your holiday season with these Sugar Plum Citrus-Cranberry Sparkle Muffins. They are vegan, gluten free and tofu-infused! Made using oat flour, these tender, sassy-sweet muffins are filled with tart cranberry, orange-spice flavor in every sweet bite. Grab a bag of fresh cranberries and make these festive little gems..
Leftover. Berries. I bought too many fresh cranberry bags for Thanksgiving. So instead of tossing them in my crowded freezer, I made these! I love this easy, healthy way to use up fresh cranberries.
These muffins have a very unique texture since they have so much silken tofu in the batter. They fluffy on the edges and top and kind of like a sponge cake inside. I loved them warmed up the next day with a steamy mug of tea.
Add Nuts. You could toss in some chopped walnuts or pecans to add a nutty crunch to these muffins too!
Each muffin is around 170 calories. (nutrition estimate below)
Sugar Plum Cranberry Sparkle Muffins
vegan, makes 12 muffins
3/4 cup agave syrup or vegan sugar
1 3/4 cups oat flour (about 2 cups rolled oats, processed in food processor or Vitamix)
12 ounces silken tofu (room temperature)
1/2 tsp salt
1/2 tsp vanilla extract
12 ounces fresh cranberries (one standard bag)
1 Tbsp baking powder
1 tsp cinnamon
1 tsp orange juice + 1 tsp orange zest
2 Tbsp freshly ground flax seeds
3 Tbsp melted coconut oil
optional: a few dashes cayenne
crumbly sparkle topping: pinch of orange zest, vegan white sugar, rolled oats and ground flax on top of each muffin
Directions:
Preheat oven to 400 degrees
1. In a large soup pot, add the twelve ounces of cranberries and agave syrup (or sugar). Boil until the cranberries just start to burst, then remove from heat. Using a fork, lightly mash about half the berries, leaving the other half whole and soft. Set aside.
2. In a blender.. Blend tofu with vanilla extract, orange juice, flax seeds, coconut oil and 1 cup of the warmed/smashed cranberries.
3. In a large mixing bowl, blend the oat flour, cinnamon, salt, orange zest, baking powder and optional cayenne.
4. Pour the tofu mixture into the dry bowl and fold until combined. Fold in the remaining cranberries.
5. Grease or line a muffin tin. Fill muffin cups. Top each muffin with a sprinkle of sugar, orange zest, oats and ground flax.
6. Bake muffins for ten minutes at 400 degrees, then another ten minutes at 350.
Cool before serving, the tofu will make the insides quite soft and tender fresh from the oven.
Store in the fridge or freezer and reheat to serve.
Delicious with “cinnamon sugar”-vegan butter, aka maple syrup whipped with cinnamon and vegan buttery spread or coconut oil.
Leave a Reply