Vegan Cranberry Orange Whole Wheat Muffins
Tender vegan muffins bursting with tart cranberries and bright orange zest. Made entirely in a blender using whole wheat flour, maple syrup, and plant-based milk, these require a two-stage bake to achieve a fluffy crumb. A simple, dairy-free breakfast or snack with optional coarse sugar topping.
Ingredients
- 1 ½ cup fresh or frozen cranberries
- 2 ½ cup whole wheat flour
- 1 tablespoon whole wheat flour, for coating cranberries
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup non-dairy milkoat milk1:1dairy-freedairy-free
neutral flavor
- ¾ cup maple syrup
- ⅓ cup vegetable or avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon orange zest
- 1 tablespoon coarse sugar, for sprinkling(optional)
Instructions
- 1
Preheat oven to 425°F and grease and line a 12-cup muffin tin with paper or silicone liners.
- 2
Toss cranberries with flour until coated and set aside.
- 3
Add dry ingredients to blender and blend for a few seconds until mixed.
- 4
Add wet ingredients and orange zest to blender and blend until smooth.
- 5
Pour cranberries into blender and mix with a spoon or rubber spatula until well incorporated.
- 6
Divide batter evenly among muffin cups until 3/4 full and sprinkle with coarse sugar if using.
- 7
Bake for 10 minutes, then without opening oven reduce heat to 375°F and bake for another 10 minutes or until a toothpick inserted comes out clean.
- 8
Cool slightly in tin, then transfer to cooling rack for 5-10 minutes.
Tips
Coating cranberries in flour prevents them from sinking to the bottom during baking.
Using a blender ensures a smooth, lump-free batter.
Reduce heat midway through baking to prevent over-browning while interior finishes cooking.
Good to Know
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Batter can be prepared through step 5 and refrigerated overnight before portioning and baking. Alternatively, bake muffins completely and freeze; reheat gently before serving.
Serve warm or at room temperature. Pairs well with coffee or tea.
Common Mistakes
Do not open the oven during the first 10 minutes to avoid temperature fluctuations and dense muffins.
Do not skip coating cranberries in flour to avoid them settling to the bottom of muffins.
Do not overfill muffin cups to prevent batter overflow and uneven baking.