Vegan Cranberry Orange Muffins
These Vegan Orange Cranberry Muffins are perfect for a holiday brunch or an afternoon treat. They're flavored with fresh squeezed orange juice, orange zest, and tart cranberries. This oil free recipe is sure to become a favorite!
Servings: 12 muffins
Calories: 144.4kcal
Ingredients
Dry Ingredients
- 2 cups unbleached all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup orange juice
- ½ cup non-dairy milk
- ½ cup applesauce
- 1 tablespoon orange zest
- 1 tsp vanilla
Add-ins
- 1 ½ cups fresh cranberries roughly chopped
- ⅓ cup chopped walnuts or pecans
Instructions
- Preheat oven to 375° F.
- Coarsely chop the cranberries in a food processor, and set aside.
- Stir together the dry ingredients in a medium sized mixing bowl.
- Zest the orange and then squeeze it for the juice. I needed 1 ½ oranges to get ½ cup of orange juice.
- Combine the wet ingredients in a small bowl or a measuring cup.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold in the chopped walnuts and then the chopped cranberries.
- Spoon the batter into the muffin tins lined with parchment cupcake linersbaking cups or a silicone muffin pan and bake for 15 to 18 minutes, until a toothpick poked into the center of a muffin comes out clean.
Notes
To make these muffins gluten free, substitute a 1 to 1 gluten free flour blend.
Whole wheat pastry flour can be used in place of the all purpose flour.
Pecans can be substituted for the walnuts, or the nuts can be omitted for those on a nut free diet.
Nutrition
Serving: 1muffin | Calories: 144.4kcal | Carbohydrates: 28g | Protein: 3.1g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 224.7mg | Fiber: 1.4g | Sugar: 10.1g | Vitamin A: 51.91IU | Vitamin C: 7.04mg | Calcium: 88.83mg | Iron: 1.3mg