Cranberry Orange Muffins
Food + Drink Recipes

Vegan Cranberry Orange Muffin Recipe

November 20, 2018

Have these muffins on-hand for any holiday house guests. They’re also great ‘in-between’ snacks before holiday feasts.

By Kirsten Johnson

The holiday season is upon us and with it comes fun, excitement and maybe a little R&R. It also brings friends and family together from near and far — hungry friends and family. While the major meals get planned down to the most minute detail, it’s the in-between times that might get lost in the shuffle.

Make these vegan muffins with orange and cranberries to help fill those between-meal cravings, or give your houseguests something quick to grab in the morning.

Vegan Cranberry Orange Muffins

cranberry orange muffinsKirsten Johnson for SEEN

Yields 1 dozen full-sized muffins or about 30 mini muffins.


2 cups all-purpose flour

¾ to 1 cup sugar

1 cup pecan pieces or chopped pecans (optional)

1/3 cup vegetable or canola oil

2/3 cup fresh orange juice (1-2 oranges)

1/3 cup water + ½ cup water

2 teaspoon ground flax seed

1 cup fresh or frozen cranberries, chopped

Zest of 1 orange


Heat the oven to 375 degrees F. Grease or line a muffin tin with paper liners. Or use my personal favorite — reusable silicone muffin cups!

In a large bowl, mix together the dry ingredients and set aside. You can play with these and use less sugar or substitute some or all with applesauce if you would like to make them a little healthier.

In a blender or mini food processor combine the flax seed and ½ cup water, and process until it is nice and frothy. You can also do this by hand by whisking vigorously.

In a small bowl, combine orange juice, 1/3 cup water, oil, zest and flax seed mixture. Pour liquid into the dry mixture and mix until just combined. Fold in chopped cranberries. You can use frozen cranberries if you are unable to find fresh. It will taste the same and will turn the muffins slightly pink. It’s best not to thaw — chop them right out of the freezer and add them.

Spoon into muffin cups about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of one comes out clean. Let cool for about 5 minutes, then remove from pan (a pan is not needed if you are using the silicone cups) and let cool completely.

Kirsten Johnson moved to Metro Detroit 10 years ago and launched her personal chef business, Fresh Chef Detroit, three years later. She cooks for individuals and families throughout the metro area, including weekly personal chef services, dinner parties, small events and private dinner services. She also is available as a chef for those in Detroit for work, including business travelers, actors and other performers, as well as accompanying clients on their travels. While she cooks anything and everything from around the globe, she specializes in vegetarian, vegan and restricted diets. Find her on Facebook or Instagram @freshchefdetroit to check out what she’s cooking up for people this week.

See more recipes from Kirsten:

No Comments

    Leave a Reply