Cranberry-Orange Muffins

Cranberry-Orange Muffins
Staff Writer
Cranberry-Orange Muffins

Lindsay S. Nixon

Cranberry-Orange Muffins

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

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. 

Nutrition

Calories per serving:

174 kcal

Daily value:

9%

Servings:

12
  • Carbohydrate, by difference 21 g
  • Protein 7 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 9 IU
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 9 IU
  • Ash 1 g
  • Betaine 1 mg
  • Calcium, Ca 81 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 1 µg
  • Cholesterol 15 mg
  • Choline, total 17 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 8 µg
  • Folate, food 13 µg
  • Folate, total 16 µg
  • Folic acid 3 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 7 µg
  • Magnesium, Mg 21 mg
  • Niacin 2 mg
  • Phosphorus, P 109 mg
  • Potassium, K 146 mg
  • Selenium, Se 11 µg
  • Sodium, Na 286 mg
  • Starch 11 g
  • Sucrose 1 g
  • Sugars, total 3 g
  • Tocopherol, gamma 1 mg
  • Water 43 g
  • Zinc, Zn 1 mg
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