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!
whole wheat pastry flour
freshly squeezed orange juice
about two oranges
melted coconut oil
ground flax seed
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.
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.
cranberry, muffin, orange, quick bread