Cranberry-Orange Muffins

Cranberry-Orange Muffins
Lindsay S. Nixon


  •   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

Daily value:



  • Fat 5g 8%
  • Carbs 337g 112%
  • Saturated 1g 6%
  • Fiber 40g 159%
  • Sugars 137g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 26g 51%
  • Sodium 1,323mg 55%
  • Calcium 799mg 80%
  • Magnesium 329mg 82%
  • Potassium 1,667mg 48%
  • Iron 11mg 61%
  • Zinc 7mg 50%
  • Phosphorus 1,749mg 250%
  • Vitamin A 23µg 3%
  • Vitamin C 128mg 213%
  • Thiamin (B1) 1mg 61%
  • Riboflavin (B2) 1mg 36%
  • Niacin (B3) 14mg 71%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 134µg 33%
  • Vitamin E 3mg 14%
  • Vitamin K 11µg 14%
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