These Healthy Cranberry Orange Muffins will make you feel like you’re cheating on breakfast! Whole wheat, oats, pure cranberry juice, and ground flax are some of the healthiest foods you can include for a balanced breakfast, but these vegan muffins go the extra mile by being 100% oil-free.
You guys…my house smells incredible right now! The zest of orange and the tart sweetness of cranberry is a beautiful thing to wake up to! Today I’m bringing you these Healthy Cranberry Orange Breakfast Muffins because it’s nice to treat yourself without sacrificing your health.
Ingredients for Cranberry Orange Muffins
Like every recipe I make, these muffins are vegan! No need for eggs or dairy here. Let me show you what you’ll need to make these breakfast muffins right at home.
Whole Wheat Flour. I just used a no-name brand for this recipe.
Quick Oats. You could use large flake oats as well, but please avoid steel cut oats as they require a much longer cooking time.
Pure, Unsweetened Cranberry Juice. If all you can find is cranberry cocktail, then I would reduce the sugar by half.
Apple Sauce. If you can find a berry blend apple sauce, that would be best for this recipe, but if all you have is plain apple sauce that will work as well.
Orange Marmalade. I used a no-name brand for this as well, and it tastes amazing.
Coconut Sugar. I used 1/2 cup of coconut sugar, but I would say you could get away with 1/4 cup here if you’d prefer a lower sugar content for your breakfast muffins.
Ground Flax. The flax must be ground so it can absorb moisture and gel to imitate an egg. This will add moisture to the muffins, especially since they are oil-free.
Dried Cranberries. I could only find sweetened dried cranberries, but if you have a good health food store near you, try and find the dried berries without added sugar. You could also use fresh cranberries instead!
How to Make Vegan Cranberry Orange Breakfast Muffins
This recipe isn’t complicated, but there are a few steps I want to outline for you that will make your breakfast muffins even better:
Preheat the oven to 350 degrees before you start mixing the ingredients, this way it will be ready to go when you are, saving you time.
Add the oats, cranberry juice, and plant milk to a bowl and mix to combine. The acid in the cranberry juice will mix with the plant milk creating a buttermilk-like flavor and texture. This will soften the oats and blend beautifully with the rest of the batter. Set this aside for 5 minutes to allow the oats to absorb the liquid and begin to soften.
In a separate bowl, combine the whole wheat flour, baking powder and salt. Mix to distribute the baking powder and salt evenly throughout the flour.
Once the oats have had a few minutes to absorb the cranberry and plant milk mixture, add the apple sauce and marmalade. Use a whisk to break up the marmalade and mix all the ingredients well.
In a small bowl, combine 1/4 cup ground flax and 1/4 cup water. This mixture will begin to gel after about 2 minutes.
Add the ground flax mixture and the coconut sugar to the oats, and stir to combine.
Finally, combine the dry and wet ingredients together, mixing well.
Stir in the dried cranberries 1/2 cup at a time to make sure they are evenly distributed throughout the mixture.
Use silicone or paper muffin liners and fill the muffin tins 3/4 full with the cranberry orange muffin mixture.
Bake for 20 minutes, or until slightly browned and a toothpick comes out clean.
More Vegan Breakfast Recipes:
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!