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


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, Pork Free, Alcohol Free

Daily value:



  • Fat 0g 1%
  • Carbs 28g 9%
  • Saturated 0g 0%
  • Fiber 3g 13%
  • Sugars 11g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 2g 4%
  • Sodium 110mg 5%
  • Calcium 66mg 7%
  • Magnesium 27mg 7%
  • Potassium 138mg 4%
  • Iron 1mg 5%
  • Zinc 1mg 4%
  • Phosphorus 145mg 21%
  • Vitamin A 2µg 0%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 11µg 3%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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