- Oyster Day
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.