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Cranberry Orange Muffins {Vegan}
Author
Veg Life Staff
Ingredients
2
C
All-Purpose Flour
1
Cup
vegan Sugar
plus 1 Tbl more for the topping
1-1/2
tsp
Baking Powder
1
tsp
Salt
1/2
tsp
Baking Soda
2
tsp
Grated Orange Peel
3/4
C
Juice from 1 large Orange
1/4
C
Vegetable Oil
1
Tbl Ground Flax Seeds + 3 Tbl of water allowed to sit in the refrigerator for 15 minutes OR 1/4 C Applesauce
2
C
frozen Cranberries
thawed
1/3
C
chopped Walnuts
plus about 2 Tbl more for the topping
Instructions
Preheat oven to 400 degrees.
Prepare a muffin or cupcake pan with cupcake liners.
Combine flour, sugar, baking powder, salt and baking soda.
Add orange zest, orange juice, oil and flax mixture (or applesauce if using that as your egg replacer).
Blend just until moist. Fold in cranberries and walnuts by hand.
Using an ice cream scoop, divide batter evenly between 16 cupcake liners.
Combine the reserved sugar and walnuts and sprinkle the tops of each muffin.
Bake for 15 minutes and then cool on a wire rack for 10 minutes. Remove and cool completely.
Store in an airtight container or freeze in freezer bags.