I can't stop making vegan (or sometimes not quite vegan) muffins and breads!  Muffins are cute and all, but I love my mini loaf tin that makes 8 adorable and perfect snack sized baked treats.

Today, I decided to make something WITHOUT bananas for a change, mainly because I ran out of bananas and I had some dried cranberries I wanted to use up.  So in about 40 minutes (20 min of prep, 20 in the oven), I had vegan (aka-eggless) cranberry, ginger, lemon zest muffin bread.

My Not Quite Vegan Recipe:

2 cups - Organic Unbleached Flour

1.5 tsp - Baking Soda

1/2 tsp - Salt

2 lemons - Zested!

1 cup - Organic Almond Milk (Unsweetened)

1/2 cup - Organic Sugar (I used a 50/50 mix of light brown sugar and sucanat)

4 tbsp - Organic coconut oil

1 tbsp - Braggs Apple Cider Vinegar

1/2 tsp - Ground Cinnamon

1/2 tsp - Ground All Spice 

1/4 cup - Grated Fresh Ginger (you can use dried, ground ginger)

1.5 cups - Organic dried cranberries

Directions:

Pre-heat oven to 375 degrees

Mix dry ingredients (flour, baking soda, salt, lemon zest, ground cinnamon, ground all spice) into medium bowl

In larger bowl, mix wet ingredients - Almond milk, sugar, coconut oil, apple cider vinegar and ginger.

Slowly mix in dry ingredients with wet, I do it in small batches

Once fully mixed, add in dried cranberries and fold in with spatula

Grease mini loaf tin (or full size loaf tin or muffin tin) with coconut oil

Bake for 20 minutes or until toothpick comes out clean 

Yields 8 mini loaves or 1 full size loaf