Cranberry and Vanilla Nutty Muffins

I’m going to be honest with you – I’ve never made muffins that have risen this much. They are so soft and fluffy and I’ll be lying if I said I only had one in a sitting…

It looks like there’s a long list of ingredients, but I promise you, the recipe isn’t difficult to follow and you’ll be blown away by the taste of these! If you don’t have the vanilla milkshake, you can sub for milk, soya yogurt or a protein shake! The flour can be subbed for spelt flour, buckwheat or whole meal, and if you don’t have any almond meal, blitz up some almonds in the blender and it’s job done!


Serves: 12


  • 2 ripe bananas
  • 30g vegan butter/margerine (soft)
  • 30g coconut sugar (or muscovado/brown sugar)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ginger powder
  • 150ml barebells vanilla milkshake
  • 1/2 tsp apple cider vinegar (optional)
  • 2 tbsp nut butter (I used almond)
  • 2 tbsp maple syrup
  • 125g wholewheat flour
  • 50g almondmeal
  • 40g fresh cranberries + 15g dried (you can use both or either)
  • 25g chopped walnuts
  • Optional: dust with icing sugar



  1. Preheat oven to 180c and place muffin liners into a cupcake tin
  2. Mash the banans in a bowl then cream in the butter and coconut sugar
  3. Add in the cinnamon, baking soda and powder, vanilla extract, ginger, milkshake, apple cider vinegar, nut butter, maple syrup then stir
  4. Add in the flour and almond meal and stir thoroughly until everything is mixed through
  5. Fold in the cranberries and walnuts
  6. Bake in the oven for 20-25 minutes or until a skewer comes out clean
  7. Allow to cool in the tin for 5 minutes then transfer to a wire rack. Allow to cool completely then enjoy!


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