Vegan Cranberry Muffins
Brighten your mornings with these fluffy and flavorful Vegan Cranberry Muffins, a delightful blend of tart cranberries and zesty orange. Made with simple plant-based ingredients like almond milk, light olive oil, and apple cider vinegar, these muffins are a perfect balance of moist, tender texture and vibrant citrusy sweetness. The fresh cranberries provide little bursts of tangy joy in every bite, beautifully complemented by the aromatic orange zest. Ready in just 40 minutes, this easy recipe is ideal for breakfast, a snack, or a guilt-free dessert. Plus, they're dairy-free, egg-free, and irresistibly delicious, making them a hit for vegans and non-vegans alike. Serve warm or at room temperature, and enjoy these cranberry-orange muffins with a cup of coffee or tea for a cozy treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/3 cup light olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1.5 cups fresh cranberries
- 1 tablespoon orange zest
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray it with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution.
In a separate smaller bowl, whisk together the almond milk, olive oil, apple cider vinegar, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix.
Fold in the fresh cranberries and orange zest, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 378.4 g | 138% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 164.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 490 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
