Ingredients
Method
- Preheat oven to 400°F (200°C) and line a 12-muffin tin with paper liners.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the egg, maple syrup, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the raisins or dried cranberries, if using.
- Divide the batter evenly among the muffin tin.
- Bake for 12 minutes or until golden and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, use 1½ cups gluten-free flour blend.
Reduce granulated sugar to ¼ cup for a less sweet version.
Use flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) for a vegan alternative.
Store in an airtight container for up to 5 days.
Reduce granulated sugar to ¼ cup for a less sweet version.
Use flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) for a vegan alternative.
Store in an airtight container for up to 5 days.