- Cooking spray
- 2 Cups whole-wheat pastry flour
- 1/2 Cup raw sugar
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1/2 ripe banana, peeled
- 2/3 Cups orange juice
- 2 Teaspoons orange zest
- 6 Tablespoons unsweetened applesauce
- 1 Teaspoon vanilla extract
- 1 Cup fresh cranberries
These vegan Cranberry-Orange Muffins are perfect for breakfast or a light, fruity snack between meals. They're a snap to prepare and delicious.
See all cranberry recipes.
Preheat the oven to 350 degrees.
Lightly spray a muffin tin with cooking spray and if not using nonstick, line with paper or silicone cups. Set aside. In a large bowl, whisk the flour, sugar, baking powder, and salt together and set aside.
Mash the banana really well using a fork or potato masher and set aside. Make a well in the flour mixture and pour in all of the remaining ingredients. Stir until just combined. Spoon batter into cups ¾ full and bake until a toothpick inserted comes out clean, about 15-25 minutes (bake time varies on cranberry size and their natural moisture). Immediately transfer the muffins to a wire rack and let cool.
Calories per serving:118 calories
Dietary restrictions:Low Fat, Low Sodium Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free