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You are here Home » Vegan Cranberry Almond Orange Muffins

9 Comments · March 15, 2018

Vegan Cranberry Almond Orange Muffins

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These vegan cranberry almond orange muffins are fluffy, sweet, and bursting with juicy cranberries. Plus, they're packed with fiber, protein, and healthy fats. They make the perfect addition to any weekend brunch!

Vegan Cranberry Almond Orange Muffins
This post is sponsored by Bob's Red Mill. Thanks for supporting the brands that support Blissful Basil!

These brunch-friendly muffins are perfect for any upcoming Easter celebrations you'll be hosting or attending.

They come together in a pinch and are a total crowd-pleaser (whether the crowd you're aiming to please is vegan or not).

The icing on top is completely optional but its sweetness takes these citrus-infused, cranberry studded muffins from delicious to downright delectable.

Vegan Cranberry Almond Orange Muffins

Their texture is light, fluffy, moist, and altogether unparalleled by any other muffins I've shared with you to date.

What's the trick?

Using a combination of Bob's Red Mill spelt flour and super-fine natural almond flour. The spelt flour offers just enough gluten to bind the muffins together while the almond flour adds lift and fluffiness (not to mention protein and fiber).

Vegan Cranberry Almond Orange Muffins

These vegan cranberry almond orange muffins come together with just 15 minutes of active kitchen time + a speedy 20-minute bake time.

To make them, you'll start by preparing a flax egg. Simply whisk together a bit of ground flaxseed and a splash of filtered water in a medium mixing bowl. Let the mixture rest for about five minutes, or until it thickens into a goopy, slightly gelatinous consistency.

Vegan Cranberry Almond Orange Muffins

Add the remaining wet ingredients to the bowl with the flax egg, including apple sauce, cranberries, Bob's Red Mill Coconut Sugar, virgin coconut oil, maple syrup, orange zest, orange juice, and vanilla. Set aside.

Next, add the dry ingredients to a large mixing bowl—Bob's Red Mill Spelt Flour + Super-Fine Natural Almond Flour, baking soda, baking powder, and sea salt. Give it all a quick whisk.

Then, add the wet ingredients to the dry and use a spoon to gently mix until all of the flour has been incorporated.

Vegan Cranberry Almond Orange Muffins

The batter will be very thick and fluffy.

Once the batter is ready, divide it evenly between 12 muffin liners.

Since this batter is on the thicker side, I find it's easiest to use an ice cream scoop for this step, but you can also use the trusty double-spoon, scoop-n-slide method if you don't have an ice cream scoop.

Bake the muffins for just 18 to 22 minutes, or until a toothpick inserted into the center of one comes out clean.

Let the muffins cool in the pan for a bit and then transfer them to a wire cooling rack to cool completely.

Vegan Cranberry Almond Orange Muffins

If you opt for the (optional) icing, go ahead and prepare that while the muffins cool.

Simply scoop a cup or two of vegan powdered sugar into a medium mixing bowl, add a few teaspoons of filtered water, and whisk. Repeat this process until the icing reaches desired, drizzle-worthy consistency. It should be quite thick (to ensure it sets properly) but thin enough to drizzle with a forceful flick of the wrist.

Once the muffins are cool, drizzle them generously with the icing. Then, let them stand at room temperature until the icing sets (about 10 minutes depending on the consistency of your icing).

Vegan Cranberry Almond Orange Muffins

Once the icing has set, go on and dig in.

These vegan muffins are soft, fluffy, and oh-so-tender. The combination of spelt flour and almond flour gives them an irresistible lift, and the sweetness of the icing plays off the citrusy orange zest and tart cranberries in the best of ways.

I hope they're as loved in your home as they are in ours!

Vegan Cranberry Almond Orange Muffins

Vegan Cranberry Almond Orange Muffins

Vegan Cranberry Almond Orange Muffins
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5 from 3 votes

Vegan Cranberry Almond Orange Muffins

These vegan cranberry almond orange muffins are fluffy, sweet, and bursting with juicy cranberries. Plus, they're packed with fiber, protein, and healthy fats. They make the perfect addition to any weekend brunch!
Course Breakfast, Muffins
Cuisine plant-based, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Ashley

Ingredients

Wet Ingredients

  • 1 tablespoon ground flaxseed
  • 2 tablespoons filtered water
  • ¾ cup unsweetened apple sauce
  • ¾ cup frozen cranberries, defrosted (include the liquid if there's any after defrosting)
  • â…“ cup Bob's Red Mill Coconut Sugar
  • ¼ cup plus 1 tablespoon melted virgin coconut oil (substitute grapeseed oil for a non-coconutty taste)
  • ¼ cup pure maple syrup
  • Zest of one large orange
  • 3 tablespoons fresh orange juice
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups Bob's Red Mill Spelt Flour
  • ½ cup Bob's Red Mill Super Fine Natural Almond Flour
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon fine sea salt

Optional Icing

  • Vegan powered sugar
  • Filtered water

Instructions

  • Preheat the oven to 350F. Line a muffin pan with parchment paper liners.
  • In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e.,apple sauce, cranberries, coconut sugar, coconut oil, maple syrup, orange zest, orange juice, and vanilla).
  • In a large mixing bowl, whisk together the dry ingredients (i.e., spelt flour, almond flour, baking soda, baking powder, sea salt).
  • Add the wet mixture to the dry mixture and use a large wooden spoon to stir until just combined (read: no flour patches remain). Be careful not to overmix—spelt has a delicate gluten structure, so overmixing will result in dry, crumbly muffins. The batter should be quite thick and fluffy.
  • Divide the batter equally among the 12 muffin liners. (Since the batter is quite thick and fluffy, an ice cream scoop is great for this job, but you can also go the double-spoon route.)
  • If desired, garnish the top of each with a light sprinkling of slivered almonds. Press down lightly to ensure they stick to the batter.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool completely.

For the Optional Icing

  • Add a cup or two of powered sugar to a medium mixing bowl. Add a couple teaspoons of filtered water at a time and whisk. Repeat this process until the desired, drizzle-able consistency is reached.
  • Drizzle the icing over the cooled muffins and let stand until the icing sets.
  • Store the muffins at room temperature for up to two days, refrigerate for up to 1 week, or freeze for up to 1 month.

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Comments

  1. Celeste Jackson says

    March 15, 2018 at 2:16 pm

    5 stars
    These are so delicious! We went through them fast.! they make a fun and nutritious breakfast or a yummy dessert.

    Reply
  2. Lynette says

    March 15, 2018 at 5:21 pm

    Just curios on how you thinkg it would work with Gluten Free flour?

    Reply
    • Ashley says

      March 16, 2018 at 8:14 am

      Hi, Lynette! I think these should work okay with GF flour. Would love to know how they turn out if you make the swap. Enjoy!

      Reply
  3. Sonia says

    May 06, 2018 at 6:20 pm

    5 stars
    These are great! I’ve made a few times already. Last time forgot the coconut oil and had to melt and add at the very last minute and they still came out great.

    Reply
    • Ashley says

      May 08, 2018 at 11:40 am

      So glad you're enjoying the recipe, Sonia! And great to know they still turned out even with adding the coconut oil at the last minute. Thanks for taking time out of your day to share your thoughts—means so much.

      Reply
  4. Michele says

    January 11, 2019 at 10:57 am

    I can’t wait to try these, can you substitute regular sugar or fructose sugar? I don’t have coconut sugar and I live in a small town I will have to go out of town to find it ....😬 or order it on Amazon but I wanted to make them today thus the substitution questions . Thanks

    Reply
    • Ashley says

      January 11, 2019 at 2:10 pm

      Hi, Michele! You should be able to substitute regular cane sugar for the coconut sugar just fine. The overall color may be a bit lighter but other than that, they should turn out similar to the original recipe. Enjoy!

      Reply
  5. LAUREN SHKOLNICK says

    July 12, 2020 at 10:58 am

    5 stars
    Always a favorite when I make them for my family! I do dark sweet cherries and orange juice/zest instead and it turns out amazing! Thank you for this recipe!!

    Reply
    • Ashley says

      July 13, 2020 at 9:17 am

      So, so happy to hear you and your family are enjoying the recipe, Lauren! Also great to know that cherries instead of cranberries is a nice swap. Thanks for taking time out of your weekend to share your rating and feedback—means so much.

      Reply

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