Cranberry Apple Muffins (vegan)

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3 more weeks until Christmas.I'm counting the days! Can't wait to start baking for our Christmas dinner. I have so many ideas as if Christmas dinner lasts a week. :) Cookies, cinnamon bread, cranberry bread, rolls, cupcakes!I just brought home 5 pounds of butter and 3 dozen of eggs! That may not be much for you, but for someone that hadn't had any butter or eggs in months is a lot! Shall I mention that yesterday I sifted 10 pounds of flour? Until I start baking sugar/egg/butter high treats I though these cranberry apple muffins might postpone the sugar coma for a while.Cranberries are one of those ingredients that scream holidays. You can find them in the freezer section year round, but I prefer to use them fresh.

These muffins are so easy to make. It only takes a couple of minutes to mix the ingredients, no electric mixer necessary. Bake in preheated oven and enjoy! Simple as that!!!  The tartness of the fresh cranberry combines very well with the sweetness of the apple. I diced the apple instead of shredding it to have some apple bites, otherwise the apple melts during baking. You can use either way, just keep in mind that if you decide to shred the apple you have to drain the juices before adding it to the flour mixture or the batter will be very wet and the muffins may not bake (I haven't tried, just my humble opinion).
Cranberry Apple Muffinsidea taken from Cupcakes and Muffins
Ingredients
1 cup all purpose flour1 cup whole wheat flour 2 tsp baking powderpinch of salt1 large apple diced1 cup cranberries  1/3 cup brown sugar (you can add 1/2 cup if you prefer them a little sweeter)1/2 cup applesauce1/3 cup grapeseed oil1 cup So Delicious cultured coconut milk
Directions
Preheat the oven to 400F. Prepare 16 muffin cups - grease or line with paper liners. Set aside.In a bowl mix the flours, baking powder and salt. Add the diced apple and cranberries and stir to coat them.In a separate bowl mix the sugar, applesauce, grapeseed oil and cultured coconut milk. Pour over the dry ingredients and stir just until combined. Do not overmix!Scoop the batter into prepared cups and bake for about 20 minutes until the cupcakes are soft to the touch and a toothpick comes out clean.