Vegan Orange Cranberry Muffins

I love muffins. I grew up eating muffins for breakfast on a pretty regular basis.  Oatmeal muffins.  Cornmeal blueberry muffins.  These were the two that were always high in the rotation for breakfast.  Yesterday morning, I set out to make another kind of muffin that I could put in my rotation, with seasonal flavors.  I wanted to create a basic vegan muffin and then be able to add whatever flavors I wanted to it.

The smell of these muffins alone should be incentive to make them.  Our apartment smelled like a wonderful mix of pungent cinnamon and fresh cranberries popping and releasing they’re tart juices as the heat hit them.  I also got a faint hit of orange from the zest.  It kind of reminded me of the smell of a pomander, an orange studded with whole cloves.  The crunchy and sweet cinnamon sugar topping are also a nice addition at the end.  This would be a wonderful Sunday breakfast treat and since it makes 12, you’ll have enough to last you part of the week!

Vegan Orange Cranberry Muffins

Yield, 12 muffins



1 cup all purpose flour

3/4 cup whole wheat flour

1/4 cup coconut flour

1 tablespoon baking powder

3/4 cup fresh cranberries


2 flax eggs ( 6 tablespoons ground flax mixed with 7 tablespoons warm water.  Let sit until gelled.)

1 cup almond milk

1 teaspoon vanilla extract

1 medium ripe banana

1/3 cup canola oil

zezt of 1 clemetine orange (You know, those super cute tiny guys!)

2/3 cup white sugar


1 tablespoon white sugar

1 teaspoon cinnamon


1. Preheat the oven to 400°F.

2. Combine all dry ingredients including cranberries.  The flour coating the cranberries will help them not sink to the bottom of the muffins.

3. Combine all the wet ingredients, making sure your banana is well mashed and uniform throughout the wet mixture.

4.  Add dry to wet in small batches until just incorporated.  Do not over mix!  It ‘s perfectly ok to have some flour spots in your batter.  You want light and fluffy muffins.

5.  Combine topping ingredients and sprinkle on muffins after you have distributed the dough into a muffin pan.

6.  Bake for 30 minutes or until you do the ole toothpick trick and it comes out clean.

I really, really love the addition of coconut flour in these.  I wrote a whole post about coconut flour a few months ago and it’s benefits.  Most notably, it will add fiber to these muffins, which gives them some staying power.  If you wanted a lighter muffin, just omit the coconut flour and add a whole cup of whole wheat flour.

I’m off to look at my Mom’s recipes for Christmas cookies!  Since we can’t go home until Christmas Eve, Ellen and I are making Christmas Cookies to stuff our faces with NOW!  So excited!

Be well & happy eating!

And make sure you eat a muffin today!


2 thoughts on “Vegan Orange Cranberry Muffins

  1. Pingback: Sour Cream Lemon Chia Seed Muffins « Sarah's Cooking

  2. Pingback: Veggies and Muffins « Sarah's Cooking

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