vegan cranberry muffins

Vegan Cranberry Muffins are crisp on the edges, soft and fluffy in the center, then drizzled with a simple orange glaze. Whip these up in 1-bowl with pantry staples.

Vegan Cranberry Orange Muffins

flax

water

all purpose flour, spooned and leveled*

cinnamon

ginger

baking powder

baking soda

salt

cane sugar

light brown sugar

unsweetened vegan yogurt

orange juice (pulp-free)

vegan butter oil

vanilla extract

oranges

cranberries

sugar

orange juice

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Prepare the flax eggs and let sit for at least 5 minutes, to thicken.

Dry Ingredients: Add the flour to a large mixing bowl, then add the cinnamon, ginger, baking powder, baking soda, and salt. Whisk until combined, then form a well in the center of the bowl.

Wet Ingredients: Add the cane sugar, brown sugar, flax egg, yogurt, orange juice, melted butter or oil, and orange zest to the same bowl. Use a spatula to mix everything together, starting in the center of the bowl and working outwards; the batter will be thick. Gently fold in the cranberries until evenly distributed.

Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra cranberries, but that’s totally optional!

Bake: Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 15 to 18 minutes, until the tops of the muffins are slightly golden.

Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.

Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these cranberry orange muffins or up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

Fresh cranberry-orange muffins, made with chickpea flour and sweetened with maple syrup! They are naturally grain-free, vegan, and perfect for fall and winter mornings.

Cranberry-Orange Chickpea Flour Muffins {Grain-Free, Vegan}

(180 g) chickpea flour (sifted if lumpy)

fine sea salt

(125 mL) unsweetened applesauce

(75 mL) pure maple syrup

orange zest

Preheat oven to 350F (180C) . Line all...

Preheat oven to 350F (180C) . Line all 12 cups of a standard size muffin tin with paper or foil liners.

In a large bowl, whisk together the chickpea...

In a large bowl, whisk together the chickpea flour, baking powder and salt. Add theapplesauce, syrup, oil, zest, juice, and vanilla, stirring until blended and smooth. Gently stir in the cranberries.

Divide batter evenly between prepared muffin cups.

Bake in the preheated oven for 20-24 minutes...

Bake in the preheated oven for 20-24 minutes until golden brown at edges and centers feel firm to the touch. Cool in pan on a cooling rack for 5 minutes, then remove muffins to rack to cool completely.

Fresh, tart cranberries come together with pumpkin purée and warm spices to create the perfect muffins to enjoy this fall and winter. These Vegan Pumpkin Cranberry Muffins are easy to make and are perfect with a cup of coffee or tea for breakfast, snack, or even dessert!

Vegan Pumpkin Cranberry Muffins

all-purpose flour

100% pure pumpkin purée

brown sugar

white cane sugar

unsweetened, plain non-dairy milk

apple cider vinegar

almond extract

Preheat oven to 350°F.

Spray a 12-cavity muffin pan lightly with oil or add paper liners and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.

In a large mixing bowl, whisk together the pumpkin, brown sugar, and white sugar until smooth. Add the milk, vinegar, and almond extract and whisk again until smooth.

Pour the dry ingredients into the wet and stir them together just until combined. Do not over mix! Lump are fine.

Add the cranberries and mix gently to distribute throughout.

Dollop the batter into the prepared muffin pan filling each cavity about 3/4 of the way. An ice cream scoop works great for this! Add 2 to 3 fresh cranberries to the top of each muffin batter, if desired.

Bake for 22 to 24 minutes until the tops are set, the sides start to pull away from the pan, and a toothpick inserted in the middle comes out clean.

Let cool in the pan on a wire rack for a few minutes before removing them from the pan and let them continue to cool completely.

Replaced pumpkin with 2 overripe bananas and applesauce to make it 1 cup. Still delicious but needs to cook at least 25 minutes in silicon muffin pans

I will definitely make again. I subbed just shy of half the flour with oat flour and the white sugar with date syrup. Good enough I went back to buy more cranberries for freezing! I did add the 1/4 tsp clove and nutmeg and 1/2 cup walnuts

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Top 3 vegan cranberry muffins recipes from across the web

The most viewed vegan cranberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cranberry Orange Muffins

Cranberry-Orange Chickpea Flour Muf...

Vegan Pumpkin Cranberry Muffins

The most viewed vegan cranberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine