These delicious and easy Vegan Cranberry Muffins are loaded with tart fresh cranberries, a hint of orange, and chocolate chips.
- 1+¾ cups (~290g) unbleached all purpose flour (see note 1)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 tbsp ground flaxseed mixed with 6 tbsp water
- ⅔ cup coconut sugar (see note 2)
- ⅓ cup applesauce (see note 3)
- ⅓ cup non-dairy milk
- ½ tbsp apple cider vinegar
- 2 tbsp fresh orange juice + 1 tbsp zest
- 1 cup fresh or dried cranberries (see note in directions)
- ½ cup (ish) dairy-free chocolate chips or cacao nibs
- Note: I used a jumbo muffin tin for this recipe but I also tested it with a regular muffin tin and it works just fine. Altogether they hold the same amount of batter, it just depends on what size muffin you’d like to make. The bake time will differ slightly, though, so read my baking directions accordingly. You could also make this in a loaf tin for cranberry bread!
- Note if using dried cranberries: Soak your dried cranberries for about 20-30 minutes in very hot water (not boiling), then drain off the water before adding to the batter.
- Prepare: Start by mixing together your flax eggs. They’ll set on the counter in 10 minutes, or in the fridge in just 3-5 minutes. Just don’t forget to add them (I do this more often than I’d care to admit). Preheat the oven to 350 degrees Fahrenheit (or 177 degrees Celsius) and grease the cups of your muffin tin with coconut cream like I do, or spray with a baking/cooking oil spray.
- Mix: Mix dry ingredients in a large bowl with a whisk to evenly distribute the flour, salt, baking powder, baking soda, and cinnamon. Make a well in the center with a spatula or clean fingers and pour all wet ingredients in the center. Mix until just combined. It should be a thick spreadable batter. It’s okay if a little powder remains.
- If using fresh cranberries: Rinse your hands briefly and just toss the cranberries so they’re a little moist. Then sprinkle on a tablespoon of flour and toss till they are coated. This helps them from sinking in your muffins, and also helps contain the juices when they pop during the baking process.
- Add extras: Add the cranberries and chocolate chips or cacao nibs cranberries at the same time and mix through gently.
- Fill muffin tin: Using a spoon, divide the batter between your muffin cups. It should make about 6 jumbo muffins or 12 regular size muffins.
- Baking Instructions: Bake at 350 degrees Fahrenheit (or 177 degrees Celsius) for approximately 22-25 minutes for regular sized muffins or 28-33 minutes for jumbo sized muffins. Mine were just done at 23 minutes and 28 minutes, respectively. Let your muffins cool in the tin for about 20 minutes before attempting to remove them, then let them cool completely on a cooling rack.
- Serve: I like to serve warmed with a side of cool sliced orange or clementine segments. And a cup of tea, or coffee, or non-dairy milk.
- Store: Store covered at room temperature for up to 5 days or freeze for up to 3 months.
- Note 1: I used regular all purpose flour for this recipe, but I can see it working well with whole wheat or spelt flour. Just use a bit more moisture (as the batter calls for it, it should still be a thick batter; one you scoop instead of pour). For gluten-free vegan cranberry muffins, I recommend using a quality cup for cup flour like King Arthur’s Measure for Measure Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour.
- Note 2: Coconut Sugar is a sugar very similar to light brown sugar in taste, though it’s a little less moist. You can substitute it with organic cane sugar or organic light brown sugar, though and the recipe should work fine.
- Note 3: Applesauce works great as a low fat oil-replacement. You can certainly use oil if you wish, or use another replacer like mashed banana or pumpkin puree, both of which would be delicious in this recipe.
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Vegan Cranberry Muffins