Vegan Cranberry Orange Muffins
Moist, fluffy, and bursting with holiday flavor, these Vegan Cranberry Orange Muffins are a perfect treat for breakfast, an afternoon snack, or gifting during the holiday season. Made with wholesome ingredients, these homemade muffins are simply delicious and incredibly easy to make—vegan, oil-free, nut-free, and refined sugar-free, packed with tart cranberries and bright orange flavor.
Equipment
- 1 stand mixer optional
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 in a small bowl 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!