Vegan Cranberry Muffins
These Vegan Cranberry Muffins are soft, moist, and filled with tart cranberries and fresh orange flavor. Made without eggs or dairy, they're an easy plant-based breakfast or snack that's perfect for the holiday season.
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Servings: 12
Ingredients
- 1 cup plant-based milk of choice such as plain almond milk or soy milk
- 1 teaspoon apple cider vinegar
- 1 ¾ cup all-purpose flour
- ½ cup almond or pecan flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1/3 cup neutral flavored oil such as vegetable oil or avocado oil
- 2 tablespoons orange zest
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen thawed cranberries, chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 12 liners.
- In a small bowl, mix together plant-based milk and vinegar. Set aside.
- In a large bowl, mix together flours, baking powder, baking soda, and salt.
- In a medium bowl whisk together the sugar, oil, zest, juice, and vanilla. Stir in milk/vinegar mixture.
- Add wet ingredients into the bowl with the dry ingredients and fold together until combined.
- Gently fold in cranberries.
- Divide the batter among the 12 muffin cups with a ¼ cup dry scoop.
- Bake for 16 to 18 minutes until a toothpick inserted in the middle comes out clean.
- Allow to cool before serving