Cranberry-Orange Muffins

Cranberry-Orange Muffins
2.4 from 5 ratings
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. 
Servings
12
servings
Ingredients
  • cooking spray
  • 2 cup whole-wheat pastry flour
  • 1/2 cup raw sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 ripe banana, peeled
  • 2/3 cup orange juice
  • 2 teaspoon orange zest
  • 6 tablespoon unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries
Directions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.