What to do with leftover cranberry sauce? Make delicious muffins! These sweet potato ancient grain muffins are stuffed with cranberry sauce and topped with a streusel topping made of rolled oats, cinnamon and walnuts. Sweet, tart and so good!
Oil-free, vegan, whole grain, breakfast, snacks, muffins
Ami Mackey
12
10 minutes
25 minutes
breakfast
There are two kinds of people, those that have cranberry sauce only on Thanksgiving and those that look forward to filling their freezer full of cranberries to use all winter long. Guess which one I am? I LOVE cranberries. The red berries are one of my favorite flavor profiles. The tartness of cranberries makes them perfect for muffins or pancakes. This is my new favorite recipe. I will be baking these all year long.
2 Cups Plant Strong plant milk
1 Cup Cranberry Sauce (or any fruit compote)
1 Teaspoon vanilla extract
2 Tablespoons maple syrup
1 Tablespoon cinnamon
¼ Cup old fashioned rolled oats
¼ Cup chopped walnuts
2 Tablespoons date sugar (optional)
Preheat oven 350 degrees
Line a muffin tin (12 cavity) with parchment liners
Mix pancake mix, plant milk, vanilla extract and maple syrup together in a mixing bowl until combined.
Spoon batter into parchment liners - filling only half full.
Add a tablespoon of cranberry sauce on top of the batter.
Repeat the layering - another spoon of batter followed by another spoon of cranberry sauce.
In a small bowl, combine oats, cinnamon and walnuts and for added sweetness - add two tablespoons of date sugar (optional).
Mix well and spoon on top of your muffins.
Bake for 25 minutes.
All American Apple Pie Granola
$9.99
NEW! Firehouse Chili
$6.49
MILK - Oat & Almond
$5.99
Rip's Big Bowl - Date & Raisin Cereal
$9.99
