Cranberry Muffins

The only thing better than savoring the aroma of these fresh-baked Cranberry-Pecan Butter Muffins from Nut Butter Universe by Robin Robertson is biting into one. Bejeweled with sweet-tart cranberries, and loaded with protein and calcium, they are a good choice for breakfast or a between-meal snack served with coffee or tea.



  • 1/3 cup pecan butter
  • 3 tablespoons neutral vegetable oil
  • 1 cup almond milk
  • 1 tablespoon of ground flaxseeds with 3 tablespoons of water in a blender and blend until the mixture thickens, about 1 minute.
  • 1/2 cup natural sugar
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 cup dried sweetened cranberries
  • 1/2 cup chopped pecans



  1. Preheat the oven to 400°F. Lightly grease a muffin pan.
  2. Blend the pecan butter and oil in a large bowl. Add the milk, flaxseed mixture, and sugar and blend until smooth.
  3. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and allspice. Stir into the pecan butter mixture until just blended.
  4. Fold in the cranberries, then transfer the batter into the prepared muffin pan, filling the cups about two- thirds full. Sprinkle the tops with about 2 teaspoons of chopped pecans.
  5. Bake until golden brown and a toothpick inserted into a muffin comes out clean, 15 to 18 minutes. Cool in the pan for 5 to 10 minutes. Serve warm. 

Makes 12 muffins



From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.