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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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Muffins
Cuisine: plant-based, Vegan
Servings: 12 muffins
Author: Ashley

Ingredients

Wet Ingredients

  • 1 tablespoon ground flaxseed
  • 2 tablespoons filtered water
  • 3/4 cup unsweetened apple sauce
  • 3/4 cup frozen cranberries, defrosted (include the liquid if there's any after defrosting)
  • 1/3 cup Bob's Red Mill Coconut Sugar
  • 1/4 cup plus 1 tablespoon melted virgin coconut oil (substitute grapeseed oil for a non-coconutty taste)
  • 1/4 cup pure maple syrup
  • Zest of one large orange
  • 3 tablespoons fresh orange juice
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 1/2 cups Bob's Red Mill Spelt Flour
  • 1/2 cup Bob's Red Mill Super Fine Natural Almond Flour
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/2 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.