Sweet, fluffy, with an amazing orange aroma and juicy, tart cranberries in every bite, these Cranberry Orange Muffins are healthy, easy to make and so delicious!
Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners or lightly grease with oil.
Mix: In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the orange juice and applesauce, mix well until just combined, don’t overmix. Fold in the cranberries and orange zest.
Fill Muffin Tin: Spoon the batter into the muffin tin holes, filling to the rim. Optionally, top with a few cranberries as desired and a sprinkle of sugar for a crunchy top.
Bake: Place on the center rack and bake for 30 minutes. Once done, let cool a few minutes and enjoy!
Store: Muffins will keep on the counter, loosely covered, for up 3 days. For longer storage keep in the refrigerator for up to 6 days, or freeze for up to 2 – 3 months.
Flour: Use light spelt, unbleached all-purpose or whole wheat pastry flour. You can play around with the a mix of any of these. For GF, use 1-1 gluten free flour blend.
When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife.
Don’t overmix the batter, as overmixing can cause muffins to be tough and bake unevenly.
Add a sprinkle of sugar overtop each muffin just before baking. The sugar hardens and will create a nice crispy muffin top.
If you don’t have baking soda on hand, make the teaspoons of baking powder heaping.
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