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vegan cranberry orange muffins

Vegan Cranberry Orange Muffins

Olivia Ava
Experience the joy of baking with our simple vegan cranberry orange muffins recipe. A delightful and guilt-free indulgence for all!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 170 kcal

Ingredients
  

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • Use regular or whole wheat flour. For a gluten-free option a 1:1 gluten-free flour blend works well.
  • ¾ cup coconut sugar
  • Adds natural sweetness. Brown sugar or maple sugar make excellent alternatives if you prefer different sweetener options.
  • 1 ½ teaspoons baking powder
  • Helps the muffins rise and stay light.
  • ½ teaspoon baking soda
  • Neutralizes the citrus acidity while contributing to the muffins' airy texture.
  • ¼ teaspoon salt
  • Enhances all the other flavors in the muffins.

Wet Ingredients

  • ¾ cup orange juice freshly squeezed preferred
  • Adds moisture and citrus flavor. Also helps activate the baking soda.
  • ⅓ cup melted coconut oil
  • Keeps the muffins moist. You can use any neutral oil or substitute applesauce for an oil-free version.
  • ½ cup unsweetened plant-based milk
  • Any unsweetened plant milk - whether almond oat or soy - performs beautifully in this recipe.
  • 1 tablespoon orange zest
  • Adds bright bold citrus flavor. Always zest before juicing.
  • 1 teaspoon vanilla extract
  • Adds a subtle sweetness and depth of flavor.

Mix-Ins

  • 1 cup fresh or frozen cranberries
  • If using frozen no need to thaw. You can also chop large cranberries in half.
  • Optional: ½ cup chopped walnuts or pecans
  • Adds crunch and healthy fats optional but delicious.

Instructions
 

Step 1: Preheat and Prep

  • Preheat your oven to 375°F (190°C).
  • Line a 12-cup muffin pan with paper liners or lightly grease with oil.

Step 2: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together:
  • 1 ¾ cups all-purpose flour
  • ¾ cup coconut sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Mix until well combined.

Step 3: Combine Wet Ingredients

  • Using a medium bowl or large liquid measuring cup, thoroughly blend:
  • ¾ cup orange juice
  • ⅓ cup melted coconut oil
  • ½ cup of your chosen plant milk (unsweetened almond milk works perfectly)
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • Whisk until smooth and well mixed.

Step 4: Combine Wet and Dry Mixtures

  • Pour the wet ingredients into the bowl with the dry ingredients.
  • Use a spatula or wooden spoon to gently stir until just combined.
  • Do not overmix—this helps keep the muffins light and fluffy.

Step 5: Add the Cranberries

  • Gently fold in:
  • 1 cup fresh or frozen cranberries
  • If using frozen, there's no need to thaw. If using large cranberries, slice them in half before adding.
  • For added texture, you may incorporate ½ cup of your favorite chopped nuts at this stage.

Step 6: Fill the Muffin Pan

  • Divide the batter among your prepared muffin wells, filling each approximately three-quarters of the way up.

Step 7: Bake

  • Bake until golden, about 18-22 minutes - they're done when a tester inserted in the center emerges without wet batter clinging to it.

Step 8: Cool and Enjoy

  • Allow the muffins to rest in their pan for about 5 minutes before transferring.
  • Transfer to a wire rack to cool completely.

Video

Notes

Recipe Details:
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Servings: 12 muffins
  • Calories: ~170 per muffin (varies based on specific ingredients used)
Keyword vegan cranberry orange muffins