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Vegan Cranberry Orange Muffins

One of my favorite flavors of winter is definitely citrus. I rarely use oranges in the summer, but come November and December, I’m all about it. As soon as I started zesting my orange this morning to make these Vegan Cranberry Orange Muffins, it instantly felt like Christmastime. (I know it’s still way early, but I always start getting a little excited for it by this time in the fall!) Growing up, we often made these muffins into bread and it was one of my favorite treats to have around Christmas.

Vegan cranberry orange muffins

One of the best things about these muffins is how bright and fresh the flavors are. The sweet orange is the perfect compliment to the tart, cranberries. A key factor in this recipe is using fresh cranberries instead of dried. There’s no added sugar and the flavor is so much more prominent. Cranberry season in Wisconsin goes through September and October, and since they’re commonly grown here, I was able to get a fresh bag at the local farmer’s market from Wetherby Cranberry Co.

Another bonus is that the only major this recipe contains is wheat. Other that that, it’s free of eggs, dairy, soy, peanuts, and tree nuts, making it safe for vegans too!

Vegan cranberry orange muffins

Just as one more note, like I mentioned before Vegan Cranberry Orange Muffins can be easily made into a quick bread as well. The only adjustment is cooking time, which becomes 55 minutes instead of 20. It’ll be delicious either way! I hope you give these a try–I’d love to hear your thoughts. Enjoy!

Other recipes you may enjoy:

Eggless Bronco Bead

Cranberry Orange Scones

Harvest Apple Cranberry Crisp

Orange Raisin Irish Soda Bread

Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins are bright and fresh with a little tartness to compliment the sweet. These muffins are sure to brighten any cold, winter day!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: cranberry, muffin, orange, quick bread
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 cup sugar
  • tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup freshly squeezed orange juice about two oranges
  • 1 Tbs orange zest
  • 2 Tbs melted coconut oil
  • 1 Tbs ground flax seed
  • 3 Tbs hot water
  • 1 ½ cups fresh cranberries coarsely chopped

Instructions

  • Preheat oven to 350°F and line a 12 cup muffin tin with liners.
  • Place the cranberries in a food processor and chop for about 10 seconds. Scrape down the sides and chop again if needed. Set aside.
  • In a small bowl, whisk the flax and hot water to make an "egg". Set aside.
  • Zest one of the oranges and when you have a tablespoon's worth, slice the orange to juice it. You will likely need to juice the second orange as well to have enough.
  • In a medium bowl, whisk the flax egg with the juice and melted coconut oil.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and zest. After it is well mixed, add the wet ingredients. Finally, fold in the cranberries.
  • Fill each of the muffin cups about 3/4 full and bake for 20 minutes until a toothpick inserted in the center comes out clean.

Notes

The recipe can also be made into bread instead of muffins. The only difference is that the bake time for a loaf is 55 minutes instead of 20.
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