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.
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
- 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.
- In a large bowl, mix together the flour, baking soda, baking powder, and salt.
- In a medium bowl, mix together the orange juice, maple syrup, apple sauce, and vanilla.
- Pour the wet mixture into dry mixture and mix until there are no visible lumps of flour. Do not overmix.
- Carefully fold in the cranberries and walnuts.
- Divide the batter among the muffin cups, filling them ¾ of the way full.
- Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.
Nutrition
Calories: 141kcal