Cranberry Orange Muffins

This is a great vegan muffin recipe I like to make in the winter months, when there’s not much fresh fruit available. They’re moist, delicious, and super cozy. I love the tangy cranberry-orange combination here, but you could easily adapt and use what you have on hand. Frozen raspberries would be great with the orange, otherwise a blueberry-lemon combo would be delicious too.

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Notes: I haven’t made these with other flours, but you could probably swap the whole spelt for your favourite all-purpose flour.

Orange Cranberry Muffins (Vegan)

• 2 cups whole spelt flour

• 1/2 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp freshly grated nutmeg

• 1/4 tsp sea salt

• 1/2 cup freshly squeezed orange juice

• 1 tbsp orange zest

• 3/4 cup plant-based milk (cashew, almond, oat, etc.)

• 1/3 cup pure maple syrup

• 1/3 cup melted coconut oil

• 1 tsp apple cider vinegar

• 1 tsp pure vanilla extract

• 1 cup cranberries, fresh or frozen (I used frozen)

Topping (optional but delicious)

• 1/4 cup rolled oats

• 2 tbsp almond flour

• 2 tsp coconut or organic cane sugar

• A small handful chopped nuts of your choice (I used raw cashews)

• 2 tbsp melted coconut oil

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For the muffins

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or silicon liners, or grease lightly with coconut oil.

2. In a medium bowl, whisk together the spelt flour, almond flour, baking powder, baking soda, cinnamon, nutmeg and sea salt.

3. In a large bowl, combine the orange juice, orange zest, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract.

4. Pour the dry ingredients into the bowl of wet ingredients and mix just enough to combine. Fold in the cranberries.

For the topping

1. In a small bowl, mix together the oats, almond meal, coconut sugar and chopped nuts. Add the melted coconut oil and mix well.

To bake

1. Pour the batter evenly into the prepared muffins tins. Top each one with a bit of the oat topping mixture.

2. Bake in the oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy!