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. 

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