Vegan Orange Cranberry Muffins

'Tis the season for holiday breakfasts and brunch! Vegan Orange Cranberry Muffins are the perfect baked good to serve for both vegans and non-vegans alike! Fresh cranberries and orange zest work together to create scrumptious muffins. Whether you're hosting an at-home brunch, a play group or making a holiday breakfast for your family (or yourself), these fluffy vegan cranberry muffins are the perfect winter breakfast to bake and serve!

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 119kcal

Ingredients

1 cup all-purpose flour 120g
1 teaspoon ground ginger
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup granulated sugar 150g
½ cup unsweetened non-dairy milk
1 tablespoon orange zest
2 tablespoons vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla bean paste
1 cup cranberries fresh

Instructions

Preheat the oven to 350°F. Line a muffin tin with baking cups. (I really love these parchment paper baking cups.) Set aside.
Whisk the flour, ginger, baking powder, baking soda and salt together in a large glass mixing bowl, w. Set aside.
Combine the sugar, non-dairy milk, orange zest, oil, vinegar and vanilla bean paste in another large bowl. Using a hand mixer or a whisk to beat until the ingredients light and fluffy.
Sprinkle the wet ingredients into the dry ingredients, stirring until just combined.
Fold the cranberries into the batter with a rubber spatula.
Immediately dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop.
Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!

Notes

If you don’t have vanilla bean paste (and don’t want to go find it), you can substitute 1 teaspoon of vanilla extract. The muffins won’t have as much vanilla flavor, but they will still be delicious!

Nutrition