Vegan, Gluten-Free, Cranberry Orange Walnut Muffins

NOTE: This is one of my first plant-based recipes and it does use oil… watch for an oil-free version soon!

I created these goodies to take to a New Year's Day party. The flavor from the orange is perfect with the tart cranberries. They're not too sweet and make a really nice breakfast muffin. I was a little worried that the berries wouldn't pop open in the short amount of time that they're in the oven (compared to a cranberry loaf which takes almost an hour to bake). No problem... "Poppity-Pop-Pop-Pop" (you win a prize if you can tell me where that saying comes from!)


  • 2 cups Bob's Red Mill All-Purpose Gluten-Free Flour (don't ask me to type that again)
  • 1/2 TBS baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 small orange
  • 1/2 cup coconut oil, melted
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 2 TBS ground flaxseeds
  • 6 TBS water
  • 2 cups fresh cranberries (or frozen and thawed)
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees.
  2. Grease a muffin tin (I use silicone).
  3. Combine the flax meal with the water. Set aside.
  4. Combine all dry ingredients in mixing bowl except the walnuts and cranberries.
  5. Zest the orange over the dry ingredients and combine.
  6. Peel the orange and blend it in a blender.
  7. Combine all the wet ingredients into the dry.
  8. Lastly add the walnuts and cranberries and stir to combine.
  9. Portion the batter into the muffin tin (I use an ice cream scoop, works great)
  10. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean (inserted in a cakey part, not right into a cranberry).
  11. Top with vegan cream cheese icing and chopped walnuts for garnish (optional).
Red walnuts, which are in season in December are a colorful topping for these beauties!

For the icing:
Combine 1/2 container (4 oz) vegan cream cheese and 1/4 cup maple syrup. Whisk well.

Makes 12 muffins. Enjoy!

Healthy Trails,

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