Vegan Orange Cranberry Muffins
One of my favorite flavor combinations is orange and cranberry. I love the citrus from the oranges, tartness from the cranberries, and the sweetness from the muffin/bread. I know it’s cranberry and orange season, so these muffins are a must right now! You won’t believe how fluffy, moist, and perfectly sweet these vegan orange cranberry muffins are! I must say they are pretty heavenly and I can never turn down a good muffin. Made with whole wheat pastry flour and almond flour, these orange cranberry muffins are way healthier than store bought. We all know how decadent a store bought or coffee shop muffin can be, but it those are usually packed with a ton of sugar, fat, and unhealthy calories. These muffins however are just as tasty, so simple to make, and dangerously addicting! The perfect, snack, breakfast, or dessert!
Vegan Orange Cranberry Muffins
Ingredients
- 1 cup whole wheat pastry flour (or use AP flour/AP gluten-free flour if needed)
- 1/2 cup fine almond flour
- 2 tbsps baking powder
- 1/4 tsp sea salt
- Zest from 1 large orange (about 2 Tbsps of orange zest)
- 1/2 cup organic pure cane sugar (or sub coconut sugar)
- 2 flax eggs (2 Tbsps ground flax + 6 Tbsps water or 2 eggs if not vegan)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/3 cup freshly squeezed orange juice (from about 1 large orange)
- 1/4 cup unsweetened almond milk
- 1 tbsp melted and cooled coconut oil
- 1/2 cup fresh cranberries
- Sprinkle tops with coarse sugar or organic cane sugar
Instructions
- Preheat oven to 375 degrees F. Line a 12 cup muffin tin with 10 muffin liners or spray the inside of the muffin tin.
- Make flax eggs by combining 2 Tbsps of ground flaxseed with the 6 Tbsps of water. Mix well and set aside for 5-10 minutes for it to thicken.
- In a medium bowl, whisk together whole wheat pastry flour, almond flour, baking powder, and salt. Set aside.
- In a separate large bowl, add the orange zest and sugar. Whisk to infuse the sugar with orange zest to develop flavor. Next add in flax eggs, vanilla extract, almond extract (optional), orange juice, and almond milk. Whisk together until smooth and well combined.
- Fold in the dry ingredients with a spatula until just combined (do NOT overmix!), then stir in melted coconut oil. Again, careful NOT to overmix! Fold in the fresh cranberries.
- Divide batter evenly between the 10 prepared muffin cups. Sprinkle tops of muffins with extra cranberries. Sprinkle tops with organic sugar or coarse sugar. Bake for 18-22 minutes or until toothpick comes out clean.
- Leave muffins in the pan to cool for 10 minutes. Then carefully remove muffins and cool completely on a wire rack. Store muffins in an airtight container. I think they taste even better the next day as the flavors have time to combine/develop better. Enjoy!
- (recipe adapted from the Ambitious Kitchen)
