Are you looking for a last-minute gift?! These dried cranberry and pecan muffins will definitely put a smile on someone's face these holidays. They are easy to make, delicious and healthy!
Vegan, refined sugar free, gluten free, soy free | 10 muffins | DESSERT
Ingredients:
Dry:
- 50g dried cranberries
- 50g pecans
- 200g plain flour
- 25g cocoa powder
- 25g cocoa protein powder
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 50g chocolate chips
Wet:
- 70ml vegetable oil
- 70ml orange juice
- 120ml water
- 1 teaspoon vanilla bean paste
- 175g coconut sugar
Steps:
1.Roughly chop the dried cranberries and pecans and set aside until needed.
2.In a large mixing bowl, add all the wet ingredients and whisk well, to dissolve the sugar.
3.In a separate bowl, add all the dry ingredients, except from the cranberries, pecans and chocolate chips, and combine them.
4.Sieve the dry ingredients in the wet, and fold with a spatula, until the batter is just combined. Do not overmix.
5.Add 3/4 of the chopped cranberries and pecans into the batter, along with some chocolate chips (keep the rest to decorate), and fold them in the batter gently.
6.Place 10 muffin cases into a muffin tin and divide the batter into 10 muffins.
7.Add some pecan, cranberries and chocolate chips on top of each muffin and bake in a preheated oven at 180°C for 20 minutes.
8.Let them cool down before you serve them.
Enjoy!
Notes:
*Use gluten free flour, if you prefer them without gluten.
*If you don't use muffin cases, make sure to grease your muffin tin with some oil.
*You can store them covered on the counter up to 2 days, in the fridge up to 4 and in the freezer up to 3 months.