1/3cup (75g)unsweetened oat milk(or milk of choice, not skim)
1 1/2tspvanilla extract
1cup (110g)cranberries(fresh or frozen)
1 1/2tbspturbinado sugar(optional topping)
Instructions
Line or spray a 12 tin muffin pan. Preheat your oven to 425℉.
In a medium mixing bowl, add the flour, ground flaxseed, baking powder, baking soda, salt and cardamom. Whisk gently to combine.
In a large mixing bowl, add the eggs and sugar. Whisk to combine. Then add the ricotta, canola oil, milk and vanilla extract. Whisk until well combined, for about 1 minute.
Add the dry mixture into wet and fold together with a spatula until almost combined. Add in the cranberries and fold a couple more times until just combined. DON'T overmix!
Scoop the muffin mix into the lined tins, each cup will be a little over full. If using, sprinkle some turbinado sugar onto the top of each muffin.
Bake at 425℉ for 5 minutes, then drop the temperature to 350℉ and bake for an additional 13-15 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 2 days or in the freezer for up to 3 months and enjoy!