Vegan Cranberry Orange Muffins
This Vegan Cranberry Orange Muffins recipe is the perfect healthy treat for the holidays. It's moist and fluffy, and has the perfect balance of sweetness and tartness. It's made with whole food plant based ingredients and is vegan, oil-free, and refined sugar-free!
Ingredients
Dry Ingredients:
- 2 ½ cups One Degree Organics Sprouted Spelt Flour
- 1 cup date sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup fresh cranberries
- 1 tablespoon orange zest
- pinch of salt
Wet Ingredients:
- 3 Juiced oranges about 1 cup (if making a single batch)
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoon ground flaxseed mixed with 6 tablespoon water (1 : 3 ratio - if doubling do 4 tablespoon with 12 tablespoon water etc.)
Orange Glaze:
- 3 tablespoon maple syrup
- ¼ cup coconut butter
- ½ orange juiced
- 1 teaspoon orange zest
Instructions
- Begin by preheating your oven to 350.
- While the oven is preheating, prepare your flax egg. Simply combine the flaxseed and water together and set aside for about 10 minutes (you may have to stir it a couple times throughout the 10 minutes.
- Sift all dry ingredients except the cranberries and orange zest together in a large bowl.
- Add the wet ingredients and mix until smooth. Add the orange zest and cranberries and mix until the cranberries are evenly distributed.
- Scoop the mixture evenly into 6 large muffin cups and bake for 30-35 minutes.
- Allow the muffins to cool for 10 minutes. While the muffins are cooling, make the glaze. Simply combine all the glaze ingredients and mix until super smooth. You want to be sure that there aren't any chunks of coconut butter.
- Pour the orange glaze over the muffins and enjoy!
Tried this recipe?Let us know how it was!