Vegan Cranberry Orange Muffins
Bright, fluffy Vegan Cranberry Orange Muffins made with fresh orange zest, almond milk, and tart cranberries. They come together in 30 minutes and make the perfect fresh, citrusy breakfast or snack.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk (or milk of choice)
- 1/4 cup melted coconut oil
- 1/4 cup fresh orange juice
- zest of 1 orange
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries chopped
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners, or use silicone muffin cups.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the non-dairy milk, melted coconut oil, orange juice, orange zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy these Vegan Cranberry Orange Breakfast Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 1876kcalCarbohydrates: 314gProtein: 28gFat: 60gSaturated Fat: 45gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 2769mgPotassium: 482mgFiber: 11gSugar: 111gVitamin A: 184IUVitamin C: 45mgCalcium: 1060mgIron: 13mg
Nutritional information is an estimate and may vary based on ingredients and preparation.