Description
Bright and zesty vegan cranberry orange muffins that are moist, fluffy, and bursting with fresh orange flavor and tart cranberries. Perfect for a healthy breakfast or a delightful snack during the holidays.
Ingredients
Dry Ingredients
- 1 ½ cups whole-wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
Wet Ingredients
- ½ cup maple syrup
- ½ cup orange juice
- Zest of 1 orange
- ¼ cup coconut oil, melted
Add-ins
- 1 cup fresh or frozen cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the muffins evenly once the batter is prepared.
- Mix Dry Ingredients: In a large mixing bowl, combine the whole-wheat flour, baking powder, and baking soda. Stir thoroughly to distribute the leavening agents evenly.
- Add Wet Ingredients: Pour in the maple syrup, orange juice, orange zest, and melted coconut oil to the dry mixture. Stir gently until just combined, forming a smooth batter without overmixing.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without crushing them.
- Bake Muffins: Spoon the batter into a greased or lined muffin tin, filling each cup about 2/3 full. Optionally, sprinkle rolled oats on top for a crunchy texture. Bake in the preheated oven for 20 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
Notes
- For added crunch, sprinkle rolled oats on top of muffins before baking.
- Use frozen cranberries without thawing to avoid bleeding juice too much into the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
