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Orange-Cranberry Muffins or Mini-Loaves

Vegan Orange Cranberry Muffins

These delicious and healthy vegan muffins or mini-loaves prove that pairing orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for winter holiday baking or giving, this batter is nice made into mini-loaves.This makes 1 dozen muffins, or 3 to 4 mini-loaves. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.

Cranberry orange muffins

Orange-Cranberry Muffins or Mini-Loaves

The pairing of orange and cranberry makes for a lively flavor combination in vegan muffins. And for winter holiday baking or giving, this batter is nice made into mini-loaves.
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Course: Vegan baked goods
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Author: Veg Kitchen


  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/3 cup natural granulated sugar
  • 1/2 cup lemon or vanilla nondairy yogurt or applesauce
  • 1/2 cup fresh orange juice or as needed
  • 2 teaspoons grated zest orange peel — if orange is organic; see note
  • 2 tablespoon safflower oil
  • 8 ounces fresh cranberries see note below recipe box
  • 2 tablespoons natural granulated sugar
  • 1/4 cup finely chopped walnuts or sliced almonds, optional


  • Preheat the oven to 350 degrees F.
  • Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt or applesauce, orange juice, optional zest, and oil. Add a small amount of orange juice if need be to loosen the batter a bit, but let it remain stiff. Stir just until well combined.
  • Place the cranberries in a food processor and pulse on and off until coarsely chopped. Stir in the sugar and let the mixture stand for a couple of minutes.
  • Stir the cranberries into the batter.
  • Divide the batter evenly among 12 foil paper-lined muffin tins or 3 to 4 mini loaf pans (depending on their size). If using nuts, scatter over the tops of the muffins evenly.
  • Bake for 20 to 25 minutes, or until the tops are golden and a knife inserted into the center of one tests clean. When the muffins are cool enough to handle, transfer them to a plate or rack to cool.


  • When fresh cranberries are out of season, use about 1 cup dried cranberries and eliminate the extra sugar.
  • Finely grated orange peel (zest) really heightens the orange flavor of these muffins.

Vegan Vegan Orange Cranberry Muffins recipe

Vegan Orange Cranberry Muffins recipe

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  • Reply
    October 28, 2013 at 9:18 am

    This recipe looks lovely, and I would live to use my fresh organic cranberries! Do you think that it would be possible to use maple syrup or honey ilo the granulated sugar? Thank you:)

    • Reply
      October 31, 2013 at 3:15 pm

      Jennifer, sorry for the delayed response — this went under my radar. If you use a liquid sweetener, you’d have to reduce one of the other wet ingredients by that amount. I can’t guarantee how it would work, but it’s worth trying!

  • Reply
    January 4, 2014 at 4:31 pm

    Nava, can I substitute gluten free flour? Am gluten intolerant….

    • Reply
      January 4, 2014 at 5:02 pm

      Jenni, absolutely. Just add an equivalent of a gluten-free flour mix like Bob’s Red Mill. They recommend adding a bit of anthem gum in addition, and the amount is listed on the bag, depending on what you’re making.

  • Reply
    January 6, 2014 at 9:40 pm

    These were very good!

  • Reply
    December 2, 2016 at 5:49 pm

    Hi is the applesauce or yogurt a substitute for eggs?

    • Reply
      December 3, 2016 at 8:46 am

      Rita — yes, the applesauce or yogurt take the place of eggs. They make the crumb nice and moist, too.

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