You will LOVE these super easy Vegan Cranberry Jam Muffins! They are sooo delicious - gluten-free, low-carb, low-fat, dairy-free, sugar-free, oil-free & low-calorie - only 65 calories each!
These scrumptious Vegan Cranberry Jam Muffins are so pretty and easy to make!!
Also soooo delish 😍🙌
If you had a chance to make my super simple, 20-minute Sugar-Free Cranberry Jam, use your leftovers for these yummy muffins!
If you didn't have a chance to make it, either 1) make it (you won't regret it!!) or 2) substitute any kind of jam you'd like.
I like the homemade/sugar-free stuff, but that's how I roll!
That was weird, I never say that phrase! Haha anyway, these Vegan Cranberry Jam Muffins are SO GOOD.
You will love them.
They are...
Gluten-free
Low-carb
Low-fat
Dairy-free
Sgar-free
Oil-free
& Low-calorie - only 65 calories each!
Cost per serving: $0.44
Calories per serving: 65
Equipment you'll need: high-speed blender, muffin tin
1 cup gluten-free quick oats
1 medium (170g) yellow squash, sliced
1/2 cup granulated Lakanto Monkfruit Sweetener*
1 tsp baking powder
1/4 tsp salt
1 tsp liquid stevia
1 tsp vanilla extract
1/2 tsp natural butter flavor
1. Preheat oven to 350F, spray muffin tin with non-stick cooking spray, and set aside.
2. Add oats to high-speed blender, and process until flour-like consistency is reached.
3. Add in remaining ingredients, and process until smooth.
4. Spoon mixture into 6 cups of muffin tin, filling about 1/2 full. Place a teaspoon of Cranberry Jam on top, and then spoon enough batter on top of the jam to completely cover the jam.
5. Bake for 20 minutes, or until edges begin to brown slightly.
Vegan Cranberry Jam Muffins
Ingredients
- 1 cup gluten-free quick oats
- 1 medium (170g) yellow squash, sliced
- 1/2 cup granulated Lakanto Monkfruit Sweetener*
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp liquid stevia
- 1 tsp vanilla extract
- 1/2 tsp natural butter flavor
Instructions
- Preheat oven to 350F, spray muffin tin with non-stick cooking spray, and set aside.
- Add oats to high-speed blender, and process until flour-like consistency is reached.
- Add in remaining ingredients, and process until smooth.
- Spoon mixture into 6 cups of muffin tin, filling about 1/2 full. Place a teaspoon of Cranberry Jam on top, and then spoon enough batter on top of the jam to completely cover the jam.
- Bake for 20 minutes, or until edges begin to brown slightly.
