These Cranberry Orange Muffins are an easy and healthy recipe everyone will love. They're the perfect plant-based breakfast for weekends or even the Holiday season and they're made without eggs, butter, white flour, or refined sugar!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No Refined Sugar }
Prepare a 12-cavity muffin pan lined with standard-size muffin cups and set aside.
Prepare the dry ingredients:
Add all the dry ingredients to a medium-size mixing bowl, stir until well combined, then set aside.
Prepare the wet ingredients:
Add all the wet ingredients to a small mixing bowl and stir until well combined.
Assembly:
Transfer the wet ingredients to the mixing bowl with the dry ingredients and gently mix together until well combined.
Add the cranberry add-in and gently stir in.
Divide the muffin mixture between 12 standard-sized muffin cups.
Optional: Lightly sprinkle extra organic cane sugar over the top of each muffin before baking.
Place the muffin pan in the oven and bake at 400 degrees for approximately 25-30 minutes, or until golden on the tops and the centers come out clean with a toothpick.
Allow the muffins to cool before removing them from the muffin pan and serving.
Notes
Cranberries: This recipe can be made with fresh or frozen cranberries. However, because frozen cranberries are soft and will "bleed" you will need to use less in the recipe. In addition, if you use frozen cranberries, make sure they are not thawed.
Frozen Cranberries: Use 1 cup
Fresh Cranberries: Use 1 1/2 cups
Gluten-Free Flour: I used Bob's 1:1 Gluten-Free Flour and haven't tested the recipe using a substitute.Cane Sugar: Can be substituted with your favorite unrefined granular sweetener. If you use organic coconut sugar, the muffins will be a little darker in color.Baking Powder: Make sure it's fresh for the best results!Almond Milk: Can be substituted with your favorite non-dairy milk. Another great alternative is Organic Joi Almond Milk made with 100% organic almonds.Lemon Juice: You can use freshly squeezed or organic store-bought.Avocado Oil: I haven't tested the recipe using another type of oil, but you could try using organic coconut oil.Vanilla Extract: If you need this recipe to be 100% Medical Medium compliant, use non-alcohol vanilla.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Orange Essential Oil: I prefer to use organic essential oils for flavoring instead of using citrus rinds because of the potential waxes that are used on produce - even organic produce. I used "Organic Sweet Orange" Essential Oil for the orange flavoring but you could also use "Organic Blood Orange". Additionally, I used about 6-8 drops but you can adjust that amount to your preference. If you don't have "orange" essential oil, you could also use the zest of (2) oranges.