Cranberry, Rosemary & Dark Chocolate Muffins

These vegan muffins are delicious, with the flavours of cranberries, olive oil, rosemary and dark chocolate. I like to top them with a sugar crumble for added texture and crunch. Super moist, tender and flavourful, they make a wonderful snack or breakfast.

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Cranberry, Rosemary & Dark Chocolate Muffins

Makes 12 muffins

ingredients

For the topping: 

• 3 tbsp flour 

• 3 tbsp coconut sugar or cane sugar

• 1 tbsp olive oil

For the muffins: 

• 2 1/2 cups spelt flour (or your favourite all-purpose flour) 

• 1 tsp baking powder 

• 1/2 tsp baking soda 

• 1/4 tsp sea salt 

• 1 tbsp finely chopped fresh rosemary 

• 1 cup plant-based milk (almond, oat, cashew, etc.)

• 1/3 cup pure maple syrup 

• 1/3 cup extra-virgin olive oil 

• 1 tsp apple cider vinegar 

• 1 tsp pure vanilla extract 

• 1 cup cranberries (fresh or frozen) 

• 100 g. dark chocolate, roughly chopped 

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instructions

For the topping: 

1. In a small bowl, mix together the flour, coconut sugar and olive oil. Set aside. 

For the muffins:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or silicon liners. In a medium bowl, whisk together the flour, baking powder, baking soda, sea salt, and chopped rosemary. In a large bowl, combine the milk, maple syrup, olive oil, apple cider vinegar and vanilla extract. Pour the dry ingredients into the bowl of wet ingredients and mix just enough to combine. Fold in the cranberries and chopped dark chocolate. 

2. Quickly pour the batter evenly into the prepared muffins tins. Top each one with a bit of the coconut sugar topping mixture. Bake in the oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy!