Cranberry-Orange Muffins Recipe


Nutrition

Cal/Serving: 118
Daily Value: 6%
Servings: 12

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g1%
Saturated0g0%
Carbs28g9%
Fiber3g13%
Sugars11g0%
Protein2g4%
Sodium110mg5%
Calcium67mg7%
Magnesium27mg7%
Potassium139mg4%
Iron1mg5%
Zinc1mg4%
Vitamin A42IU1%
Vitamin C11mg18%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg3%
Niacin (B3)1mg6%
Vitamin B60mg3%
Folic Acid (B9)11µg3%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Cranberry-Orange Muffins
Lindsay S. Nixon

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

2.4
Ratings10

INGREDIENTS

  • 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 cup orange juice
  • 2 teaspoons orange zest
  • 6 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries

DIRECTIONS

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. 

Recipe Details

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Servings: 12
Cuisine: American

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