Vegan Cranberry Orange Muffins
Made with sweet orange juice and tart cranberries, these Vegan Cranberry Orange Muffins are perfect for the holiday season...or all year round!
Servings: 12 muffins
Calories: 172kcal
Equipment
Ingredients
- 6 tablespoons aquafaba*
- ¾ cup unsweetened applesauce
- ⅓ cup sugar
- ¼ cup non dairy milk
- ¼ cup oil
- ⅓ cup orange juice
- ¼ cup maple syrup
- 2 tablespoons orange zest
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 cup fresh cranberries picked over (optional)
Instructions
- Preheat your oven to 375 °F and grease 12 muffin cups with cooking spray or line them with silicone muffin liners. Set the muffin pan aside.
- In a mixing bowl, whisk together the first 11 ingredients, from the aquafaba to the sea salt. Allow the mixture to foam for 5 minutes. This is the baking soda reacting with the orange juice.
- Add in the whole wheat flour and oat flour and stir just until combined.
- Lastly, gently fold in the fresh cranberries.
- Divide the batter evenly among the 12 standard muffin cups.
- Bake the muffins for 18-20 minutes or until they are slightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before removing them and allowing them to cool completely on a wire rack.
Notes
Store the muffins in an airtight container for a couple of days.
Nutrition
Serving: 1muffin | Calories: 172kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 226mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 48IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
