Vegan Orange Cranberry Muffins
These muffins are not only vegan-friendly, but they also offer a burst of citrusy delight that is perfect for breakfast, brunch, or as a satisfying snack.
Ingredients
Let's gather the ingredients!
- 2 cups all-purpose flour sifted
- ¾ cup light brown sugar
- 2 tsp baking powder
- 1 cup pecans roughly chopped
- ⅓ cup coconut oil
- ⅔ cup orange juice freshly squeezed
- 1 flax egg
- 2 tsp orange zest
- 1 cup cranberries roughly chopped
Instructions
Let's Begin!
- Preheat the oven to 375°F. Grease or line a 12-tin muffin tray with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and pecans and keep it aside.
- Measure the orange juice in a liquid measuring cup, then add water until you reach 1 cup measure in the mug. To this also add the oil, flax egg, and orange zest, and stir together well.
- Pour the liquid ingredients into the flour mixture and mix until just moistened. Fold in the cranberries too. Be careful not to overmix.
- Spoon in the batter in the greased muffin tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Move the muffin tin to a cooling rack and let it cool for just 5 minutes. Then remove the muffins from the pan and cool it completely on a wire rack.
- Serve and enjoy with family and friends!