For the Holidays :: Vegan Cranberry-Orange Muffins

One of the most popular posts on my blog is my recipe for Vegan Cranberry-Orange bread, my own extra-orangey adaptation of a Vegan with a Vengeance recipe, which itself was an adaptation of an old Fannie Farmer recipe. In that post, I mention that the recipe can be made as muffins as well. But I’d never made it as muffins myself until this past weekend, and I have to admit, it will be mighty tempting to make it this way from now on – muffins bake up so much more quickly than bread, meaning these babies go from “Hey, let’s make muffins!” to “Hey, I have muffins in my belly!” in a flash.


One of these days, I’m going to figure out what I need to do in order to make a recipe into a pdf that you can print off if you’d like. But for now, I’m just putting it here like this, old-school.

Vegan Cranberry-Orange Muffins

3/4 C orange juice
1/4 C canola oil
1 C sugar
1 t vanilla extract
2 C all-purpose flour
1 1/4 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t ground allspice
1 T grated orange zest
1 1/2 C fresh cranberries

  1. Preheat the oven to 400F. Lightly grease a muffin tin.
  2. In a large mixing bowl, mix together the orange juice, canola oil, sugar, and vanilla.
  3. Sift in the flour, baking powder, baking soda, salt, and allspice. Mix until smooth – batter will be quite thick.
  4. Fold in orange zest and cranberries. (Also, if you’d like to add walnuts or another add-in, now would be the time to do that.)
  5. Scoop batter into muffin tin, filling the muffin cups 2/3-full. Bake for 16-18 minutes, until a toothpick inserted in the middle of a muffin comes out clean. Let muffins cool in tin for about 5 minutes (that’s the hard part). Release onto cooling rack. Enjoy!

These are sooo good, and such a quick and easy way to use up leftover cranberries. Pretty soon, I’m going to try making a paleo version, and if those go well, I’ll be posting that recipe here too.

Cranberries are so festive and delicious, I like to use them as much as possible during this season. How about you? Do you have a favorite way of using cranberries, other than in cranberry sauce?

soon :: Vegan Carrot-Raisin Muffins

It’s fall and it’s Saturday, so of course there are Vegan Chocolate Chip Pumpkin Muffins in the oven. It’s our family ritual now, and they are my boys’ favorite muffins, so I am not going to mess with that. Still. I have a craving for an entirely different muffin, which I hope to be making soon. My kids don’t like these anymore – they complain about the grated carrot and one of them doesn’t like raisins, so it’s a losing proposal. But I love them and hope to be making a batch soon. I thought I would share the recipe, in case you would like to try them, too.

Vegan Carrot-Raisin Muffins

Vegan Carrot-Raisin Muffins

Vegan Carrot-Raisin Muffins
(a Vegan with a Vengeance recipe)
makes 12 muffins
1/2 C raisins
1 1/2 C flour
2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/4 t ground nutmeg
1/4 C sugar
1/2 t salt
1 C unsweetened almond milk
1/4 C canola oil
1 t vanilla extract
2 C grated carrot

Preheat oven to 400. Spray a muffin tin with nonstick cooking spray.

Put the raisins in a bowl and boil enough hot water to cover them; pour the water over the raisins and let them sit for 10 minutes. While the raisins are soaking, sift together flour, baking power, baking soda, cinnamon, nutmeg, sugar, and salt, in a large mixing bowl. Create a well in the center and add the almond milk, oil, and vanilla; mix with a wooden spoon until just combined. Fold in the grated carrots. Remove the raisins from the water and fold in.

Fill the muffin tins three-quarters full. Bake for 18-22 minutes, until a toothpick or knife inserted in the center of one come out clean. Let cool. Enjoy with a cup of Good Earth tea!

They are so delicious, y’all, and far less sweet than the pumpkin muffins my kids prefer. Mmm, my mouth is watering for a bite of one right now. But it will have to wait. The pumpkin muffins are ready!