Vegan Cranberry Orange Muffins
Servings:12 muffins
These cranberry orange oat muffins are a hearty and wholesome make-ahead breakfast you'll enjoy all winter long. They're packed with juicy whole cranberries and fragrant orange zest, and sweetened just enough to balance the flavors. Vegan, oil-free, gluten-free, and ready in just 30-minutes!
Ingredients
- 2¼ cups fine oat flour - see Notes re: proper measuring
- ½ cup rolled oats
- 1 tablespoon cornstarch - or arrowroot starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup plain non-dairy yogurt
- 2 teaspoons fresh orange zest - about 2 med/large oranges
- ⅔ cup sugar
- ½ cup unsweetened non-dairy milk
- ¼ cup maple syrup
- 3 tablespoons orange juice
- 1½ teaspoons vanilla extract
- 1½ cups fresh cranberries
- ½ cup chopped walnuts or pecans - plus more for sprinkling on top
Instructions
- Preheat the oven to 365 degrees F (185°C). If desired, place paper liners in the cups of your muffin pan.
- In a large mixing bowl, combine the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Whisk to combine
- In a medium bowl, combine the yogurt and orange zest, and whisk to combine. Add the sugar, non-dairy milk, maple syrup, orange juice, and vanilla. Whisk to dissolve the sugar.
- Pour the wet ingredients into the dry, and stir or whisk just until there’s no dry flour. Fold in the cranberries and chopped nuts.
- Divide the batter evenly across the 12 muffin cups (try to evenly distribute the cranberries, as well). If desired, sprinkle the tops of the muffins with extra crumbled walnuts. Bake for 18 to 20 minutes, or until the muffins are firm to the touch and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Measuring: I recommend using a kitchen scale (tap on Metric above the ingredient list to see weight in grams). If you don't have a scale, whisk the oat flour first, then spoon into your measuring cup and level off the top.
How to zest an orange: Using a microplane, make just one pass over the surface of the peel. The bright outer layer is where all the flavor is and is the only part you want. Avoid zesting the white pith underneath, which tastes very bitter.
Fresh or frozen cranberries: I've only tested the recipe with fresh cranberries, but according to Sally's Baking Addiction (her recipe inspired this one), you can use frozen. Don’t thaw - mix them in straight from the freezer to avoid streaking and excess moisture.
Store leftover muffins in a covered container at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze for up to 2 months.
Nutrition
Serving: 1muffin | Calories: 195kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Cholesterol: 0mg | Fiber: 3g | Sugar: 16g
