Print
muffins on platter overhead square

Vegan Cranberry Muffins

Vegan Cranberry Muffins are they’re loaded with fresh cranberries, nuts, and a hint of orange flavor. This easy recipe come together quickly – no mix necessary! They’re perfect for Thanksgiving morning, Christmas, or any day in between! This recipe is vegan with a gluten-free option.
Course Bread, Breakfast, Brunch, Snack
Cuisine American
Keyword vegan cranberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Yields 12 muffins
Calories 141 kcal
Author Dianne

Ingredients

  • 2 cups whole wheat flour or gluten-free flour mix
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup orange juice
  • ½ cup maple syrup
  • ½ cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 ½ cups cranberries either fresh or thawed frozen
  • 1 cup chopped walnuts or pecans

Instructions

  1. Position a rack in the upper third of the oven and preheat the oven to 375°F. Lightly oil the cups of a muffin pan or line it with paper liners.
  2. In a large bowl, mix together the flour, baking soda, baking powder, and salt.
  3. In a medium bowl, mix together the orange juice, maple syrup, apple sauce, and vanilla.
  4. Pour the wet mixture into dry mixture and mix until there are no visible lumps of flour. Do not overmix.
  5. Carefully fold in the cranberries and walnuts.
  6. Divide the batter among the muffin cups, filling them ¾ of the way full.
  7. Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.