In a large bowl, combine all the dry ingredients and whisk together. Then add all the wet ingredients, except the cranberries. and mix until combined without over mixing. Gently fold in the cranberries.
Divide the mixture between your 12 muffin cups and bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool for 10 minutes before enjoying.
Do not over mix your batter. With most muffin recipes, it's best not to over mix for optimal texture and fluffiness. When combining wet and dry ingredients, just mix until there are no more floury bits, but don't worry about working out every lump.Use a non stick muffin pan (or grease your tins if needed). If you decide to use muffin liners instead, make sure the muffins are COMPLETELY cooled before removing the liners. If you try to remove the liners too soon, the muffin won't peel clean from the liner.Let your muffins cool. With or without liners, your vegan cranberry muffins need at least 10 minutes to rest once removed from the oven. After the rest period, you may carefully remove them from the pan and transfer to a cooling rack.Store leftovers at room temperature for 3-4 days in a sealed container or covered in plastic wrap. Make sure you cover the muffins once cooled or they will get dry.Refrigerate for up to 1 week or freeze air tight for up to 3 months.