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Bakery style vegan cranberry orange muffins without eggs.

Vegan Cranberry Orange Muffins (Bakery Style, No Egg)

Marinela Malcheva
Indulge in the best Vegan Cranberry Orange Muffins, bakery-style, with no egg or yogurt. Moist, fluffy, and easy to make from scratch – a health lover's dream!
These homemade eggless, dairy-free breakfast muffins are packed with amazing flavor from juicy tart cranberries and fresh orange juice.
5 from 1 vote
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Prep Time 7 minutes
Cook Time 28 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine dairy-free, Plant-based, Vegan, Vegetarian
Servings 12 muffins
Calories 216 kcal

Equipment

  • 2 Mixing bowls
  • Set of spoons
  • Measuring cups
  • 1 Muffin tin (12 pieces)
  • 12 Muffin silicone or paper liners

Ingredients
  

  • 1+½ cups frozen cranberries or fresh (chopped if large)
  • 1 tablespoon orange zest

Dry ingredients

  • 2 cups all-purpose flour spooned and leveled
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet ingredients

  • 1 Flax egg (1 tablespoon ground flaxseed + 3 tablespoon water)
  • ¾ cup orange juice freshly squeezed
  • ¼ cup sparkling water or dairy-free milk
  • ⅓ cup sunflower oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • First, in a small bowl mix ground flaxseed (flaxseed meal) and water. Let the mixture rest while you prepare the other ingredients.
  • Next, rinse well your oranges and finely grate 1 heaping tablespoon orange zest. Freshly squeeze ¾ cup of juice from them. In the meantime, preheat the oven to 392°F / 200°C. If not using muffin liners, lightly grease your muffin tin holes with oil. I used silicone muffin liners (the easiest way to remove whole well-shaped muffins).
  • After that, in a bowl, whisk together flour, brown sugar, baking soda, and salt.
  • Then, in another bowl mix your flax egg, freshly squeezed orange juice, sparkling water, sunflower oil, apple cider vinegar, and vanilla extract.
  • After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well just combined. Be careful to NOT OVERMIX the batter, otherwise, your muffins will be too dense. Once the batter is made, gently fold in frozen cranberries (do not thaw) and freshly grated orange zest.
  • Finally, fill each muffin cup with the mixture. I used a 12-cup muffin tin and filled each muffin cup to the top. Bake in the center rack of the preheated oven for 27-30 minutes until the tops are golden or an inserted toothpick comes out clean. Let them cool in the muffin tin for 5-10 minutes, remove and place on a cooling rack until completely cool and ready to eat. Enjoy!

Notes

Storage
Counter: Store cranberry muffins in an airtight container on the counter for 3-4 days, with a paper towel to absorb moisture.
Refrigerator: Keep in the fridge for up to a week.
Freezer: Freeze in freezer-friendly containers or bags for up to 2 months. Thaw at room temp and warm in a toaster oven when ready to eat.
Tips
  • Instead of frozen, you can use fresh cranberries. Halve or quarter them if they're big.
  • Zest your orange before juicing, it's much easier. For the best flavor, use freshly grated orange zest and juice from oranges rather than bottled alternatives.
  • For easy muffin removal, use non-stick silicone muffin cups or grease each muffin cup thoroughly with cooking spray.
  • If you don't have sparkling water at hand you can replace it with any plant-based milk of choice.
  • Sift the flour. This will help give you a more accurate measurement and will break up any clumps.
  • For accurate flour measurement, lightly fluff the flour with a fork, spoon it into the measuring cup, and level it off with the flat edge of a knife for a consistent and precise amount.
  • Since these muffins aren't overly sweet, feel free to adjust the sweetness by using more sugar to suit your taste.
  • Don't overmix. Mix the batter until the ingredients are just combined. Overmixing can lead to tough muffins.
  • Check for doneness. Use a toothpick to check for doneness. Insert it into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter
  • Cool your muffins on a wire rack after baking. This prevents condensation and keeps them from becoming soggy.
  • See the post above for more substitutions and variations ideas.

Nutrition

Calories: 216kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 146mgPotassium: 117mgFiber: 3gSugar: 17gVitamin A: 61IUVitamin C: 15mgCalcium: 23mgIron: 1mg
Keyword cranberry & orange muffins vegan, cranberry orange muffins healthy, cranberry orange muffins using frozen cranberries, recipe cranberry orange muffins, recipe for cranberry muffins
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