Chocolate Chip-Cranberry Muffins

Today’s vegan friendly recipe of Chocolate chip-cranberry muffins has been created by the talented vibrant.baker

These muffins are delicious. They’re perfect for breakfast, as a snack, or as a dessert. They’re sweetened with coconut sugar, which lends the perfect touch of sweetness, and also their golden brown color. Since this recipe is vegan, coconut oil + rich coconut milk + apple cider vinegar play together to create a fluffy texture that remains moist for days after they’re baked. This recipe can also be made gluten free by using equal amounts all-purpose GF flour + 1 teaspoon xanthan gum.


Bake at: 350 degrees

Time: 20-22 mins

Makes: 25-26 muffins

  • 3 cups Organic flour, white or wheat
  • One & 3/4 cup coconut sugar
  • 2 tablespoons Baking soda
  • A tablespoon Sea salt
  • 1 cup Almond milk
  • 3/4 cups coconut milk*
  • A cup of coconut oil, melted
  • Quarter of a cup Apple cider vinegar
  • Half a tablespoon Vanilla
  • One and a half cups non-dairy chocolate chips
  • 1 1/4 cups Dried cranberries
 Choc drizzle (optional, great if you want to make these as a dessert)


1. Preheat oven to 350 degrees fahrenheit. Fill two cupcake pans with cupcake liners and set aside.
2. In a large mixing bowl, whisk together flour, coconut sugar, baking soda, and sea salt until combined. Set aside.
3. In a smaller bowl, mix the wet ingredients together; almond milk, coconut milk, vinegar, and vanilla until well-combined.
4. Add wet mixture to the dry mixture, stirring together until just combined. Gently fold in the chocolate chips and cranberries until evenly distributed. Batter will be runny. It’s ready to bake at this point, but I prefer to set my dough up in the fridge for an hour first. This lends a firmer texture to the batter, making it easier to work with, and also gives the enzymes in the batter some time to break down a bit so the flavors blend together better.

5. Fill each cupcake mold two-thirds full with batter and place in the oven on the center rack. Bake 20-22 minutes, or until a toothpick comes out clean from the center of one of the cupcakes. Transfer to a cooling rack after letting them rest a few minutes, and allow to cool completely.

6. While your muffins are cooling, prepare the chocolate drizzle if using. In a small saucepan over low heat, melt the coconut oil. Add in the chocolate chips and stir continuously until melted. Remove from heat.

7. Drizzle muffins with chocolate. Place in fridge or freezer for 10-20 minutes until chocolate hardens, then remove and store at room temperature until ready to serve. Enjoy!

Chocolate Chip-Cranberry Muffins article written by and all photos are copyright of vibrant.baker (Lisa Dickinson)

Instagram: @vibrant.baker