Enjoy these Vegan Orange Cranberry Muffins that are gluten-free and oil-free. They are tasty with or without an orange glaze. They can also be topped with Cranberry Pepper Jam.
Last week, I posted a Vegan Cranberry Muffins recipe, which is also gluten-free. This recipe is completely different, with its use of flours instead of oats. These flavorful muffins have the texture of a lightweight cornbread.
These are great for breakfast, but they turn into a dessert when you cover them with an orange glaze as shown in the photos. You need to check out my Vegan Cranberry Apple Crisp!
Why Try these Vegan Orange Cranberry Muffins
This muffin recipe is:
- 100% plant-based
- Tasty as a breakfast or dessert
- Fulfilling of 2 Daily Dozen Servings
Vegan Orange Muffins Ingredients
Here are the ingredients that you will need for these GF Muffins. This recipe just has two parts to it; dry and wet.
- almond flour
- rice flour
- tapioca starch
- baking powder
- fresh cranberries
- pure maple syrup
- coconut milk
- powdered sugar (for optional glaze)
Daily Dozen Checklist
These gluten-free orange muffins check off the following from Dr. Greger’s Daily Dozen Checklist:
- Other Fruit
How to Make Vegan Cranberry Orange Muffins
- Whisk all of the dry ingredients in one bowl.
- Whisk the wet ingredients in another bowl.
- Combine the wet and dry ingredients.
- Divide batter into lined muffin cups.
- Bake in a 350-degree oven.
Notes about the Dry Ingredients
Almond flour is very important in making these muffins soft, do not substitute. White rice flour should also not be substituted. White should be used instead of brown flour for its ability to keep these muffins together.
Potato starch is a suitable substitute for the tapioca starch.
What Plant-Based Milk Should I Use?
I prefer to use coconut milk in these vegan gluten-free muffins. Light coconut milk or cashew milk can be substituted for the coconut milk. The glaze can be made with any plant-based milk.
How long will these stay good?
Since these gluten-free cranberry muffins have no preservatives, they need to be stored in the refrigerator. They should last 5-7 days in the refrigerator. They are best served warm.
If you are a fan of vegan gluten-free muffins, then I encourage you to make Pumpkin Spice Muffins.
- 1 cup almond flour
- 1 cup rice flour
- ½ cup tapioca starch
- 1 Tablespoon baking powder
- ¼ cup of finely chopped cranberries & orange pulp
- Zest of 2 oranges
- ¼ cup of freshly squeezed orange juice.
- ¼ cup of maple syrup
- ½ cup coconut milk
- ½ cup powdered sugar
- 1 ½ teaspoons fresh orange juice
- 1 teaspoon of plant-based milk
- Preheat the oven to 350°.
- Line a 12 cup muffin pan with 10 paper or silicone liners.
- Add the flours, starch, & baking powder to a bowl and whisk. Make sure to break up any large flour chunks.
- In a separate bowl mix maple syrup, coconut milk, orange juice & zest, and cranberries with pulp. Whisk until smooth.
- Whisk the wet and dry ingredients together.
- Divide the batter evenly among muffin cups.
- Bake for 17 to 20 minutes rotating pan halfway through.
- Cool in pan for 10 minutes then transfer to a rack to cool completely before removing from liners.
- Optional glaze: Add the powdered sugar, orange juice, and plant-based milk (I like coconut) to a small bowl and whisk until smooth.
- Pour over completed cooled muffins.
- Top with orange zest.
Do not make substitutions for the almond or rice flours. Potato starch can be substituted for tapioca starch.
Cashew milk can be substituted for the light coconut milk in the muffins. Any plant-based milk works for the glaze, but I prefer coconut.
Amount Per Serving: Calories: 247Total Fat: 8g