Cranberry Muffins with Crumble – Vegan, Gluten-Free, Oil-Free, and Sugar-Free!

 A cozy muffin that’s bursting with tart cranberries, lightly sweetened with erythritol, and topped with a crunchy crumble. 

Perfect for breakfast, a snack, or a guilt-free treat at any time. These muffins are vegan, gluten-free, oil-free, and sugar-free, made with wholesome ingredients like coconut flour and oats.

---

Cranberry Muffins

---

Prep Time: 15 minutes

Baking Time: 30 minutes

Total Time: 45 minutes

---

Ingredients (12 muffins)

Muffins:

• 3/4 cup coconut flour

• 3/4 cup gluten-free oats (rolled oats, lightly ground if desired)

• 1/2 cup erythritol

• 1 1/2 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon (optional)

• 1 1/2 cups unsweetened almond milk (or any plant milk)

• 1 1/2 tsp apple cider vinegar

• 3/4 tsp vanilla extract

• 3/4 cup fresh or frozen cranberries

Crumble topping:

• 1/3 cup gluten-free oats

• 3 tbsp coconut flour

• 3 tbsp erythritol

• 3 tbsp unsweetened applesauce

• 1/4 tsp cinnamon

---

Instructions

1. Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

2. Prepare wet ingredients: In a bowl, mix almond milk, apple cider vinegar, and vanilla. Let it sit for 5 minutes to slightly curdle.

3. Mix dry ingredients: In another bowl, combine coconut flour, oats, erythritol, baking powder, baking soda, salt, and cinnamon.

4. Combine: Pour wet ingredients into the dry mix. Stir until fully combined. The batter will be thick. Gently fold in cranberries.

5. Make the crumble: In a small bowl, mix oats, coconut flour, erythritol, applesauce, and cinnamon until the mixture is crumbly.

6. Fill muffins: Spoon batter into liners (about 3/4 full). Sprinkle crumble evenly on top.

7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let muffins cool for 10–15 minutes before serving.

---

Nutritional Information (per muffin, approx.)

• Calories: 92 kcal

• Protein: 2.1 g

• Fat: 2.4 g

• Carbohydrates: 20.3 g

• Fiber: 3.8 g

---

These muffins are perfect for a wholesome snack or a light breakfast. They keep well for 2–3 days in an airtight container and can also be frozen for up to a month.