Cranberry-Orange Muffins

Name: Cranberry-Orange Muffins
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

Lindsay S. Nixon|Dec. 4, 2012 5:06 pm EST

2.4 (5 ratings)

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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

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

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.