Vegan Cranberry Orange Muffins Perfect for the Holidays

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These vegan cranberry orange muffins are full of all the flavors you crave during the holidays! Cranberry and orange is my favorite fall flavor combination and they come together so perfectly in these tasty fluffy muffins. You’ll get a pop of bold and sweet flavors in each bite!

My mom has been making cranberry muffins for Thanksgiving for as long as I can remember. Unfortunately, I haven’t been home for Thanksgiving since I graduated high school 15 years ago, but I now always make cranberry muffins too because they’re full of sweet holiday memories – and I just love them!

A couple years ago I started adding orange into the mix and I love them even more now. Give me all the cranberry orange things this time of year! Like this Holiday Cranberry Orange Relish. To die for.

I make these tasty muffins every year for Thanksgiving breakfast. We eat them as we watch the Macy’s Thanksgiving Day Parade and as my kids make turkey hats. While they are a tradition for Thanksgiving breakfast I also make them through the entire month of December! Vegan cranberry orange muffins would also make great addition to a Christmas or New Year’s brunch. Or just a fun snack to throw in the school lunch box!

Vegan Cranberry Orange Muffins | Allergy a la Mode

Allergy Information

I keep all my recipes as allergy-friendly as possible! Allergy safe recipes are my thing. These muffins are free from:

Wheat
Gluten
Eggs
Dairy
Nuts
Soy
Sesame
All Top 10 food allergens

For more allergy-friendly recipes (many of which are vegan as well) check out my Recipe Index. I’ve got your food allergies covered!

What You Need for Vegan Cranberry Orange Muffins

Equipment Needed

Food processor: I like to chop my cranberries for these muffins but you can add them in whole if you prefer. If you don’t have a food processor you can also chop them up with a knife.
Citrus zester: Orange zest gives the muffins flavor! See FAQs section below if you don’t have a citrus zester.
Citrus juicer: Both the muffins and the glaze use fresh squeezed orange juice! A citrus juicer makes this super easy but you can squeeze the oranges by hand if you need to.
Muffin tin: Spray with non-stick spray or line with paper muffin liners.

Ingredients for Vegan Cranberry Orange Muffins

Gluten-free all purpose flour: If you only need vegan muffins and not gluten-free muffins then feel free to substitute with white all purpose flour or with whole wheat flour.
Oat flour: I love to use oat flour with my gluten-free flour. I think it gives a better texture!
Arrowroot powder: You can also substitute with corn starch 1:1.
Baking powder: This makes the muffins nice and fluffy!
Salt
Baking Soda
Cinnamon
Oranges: You’ll need both the zest and the juice.
Honey: I love honey in muffins. It makes them so moist!
Oil: Feel free to use whichever oil you prefer.
Vinegar: This replaces the eggs. You can’t taste it – promise!
Applesauce: Another replacement for the eggs that also adds moisture!
Plant milk: Almond is my favorite plant milk to bake with because of it’s neutral flavor. Any kind will work though. Oat milk and flax seed milk are great Top 8 free choices. See my post on vegan milk here.
Fresh cranberries: These are easy to find at any grocery store during the fall and holiday season. If you are making these muffins out of season, you may be able to find frozen cranberries at your grocery store. You could also use dried cranberries.

Ingredient Substitutions

As mentioned, feel free to replace the gluten-free all purpose flour with regular white flour or whole wheat flour. This is a simple 1:1 substitution.
Cow’s milk can be used in place of the plant milk. Another easy 1:1 substitution.
Butter or plant butter can be used instead of oil if you prefer. Just melt it first and use in place of the oil!
You can use bottled orange juice instead of fresh orange juice if you’re in a pinch. Fresh orange juice gives such good flavor though!

How to Make Vegan Cranberry Orange Muffins

Preheat the oven to 350 degrees.
Wash and sort your fresh cranberries. Add them to a food processor and pulse twice. You don’t want to chop them too much, just a little. You can also use whole cranberries if you prefer.
Wash the orange. Zest all the way around the orange. Save the zest and slice the orange in half. Juice the orange.
Mix together your dry ingredients: gluten-free flour, oat flour, arrowroot powder, baking powder, salt, baking soda, cinnamon, and the orange zest.
Add the honey, oil, applesauce, vinegar, plant milk, and orange juice to the dry ingredients. Stir until fully incorporated, being careful not to over-mix.
Stir in fresh chopped cranberries. Fill muffin tins and bake the cranberry muffins in the oven for 16-18 minutes.
Make the glaze. Allow the muffins to cool some before adding the glaze.

Frequently Asked Questions

Can I use dried cranberries instead of fresh cranberries in these muffins?

Sure! While I prefer fresh cranberries you can use dried as well. Substitute 1 1/2 cups dried cranberries for the fresh cranberries. If you are using dried cranberries then there is no reason to use the food processor.

I don’t have a citrus zester. What can I do?

If you don’t have a citrus zester then you can zest the orange on the small holes of a cheese grater – if you have one! If not, then simply omit the orange zest and increase the amount of orange juice. Instead of 1/4 cup or orange juice and 1/4 cup of plant milk, use 6 tablespoons of orange juice and 2 tablespoons of plant milk. Or just all orange juice.

Can I use bottled orange juice instead of fresh orange juice?

Of course! You can use bottled orange juice instead of fresh orange juice. Just keep in mind that maximum flavor will come from using fresh orange juice.

I want to use this recipe for mini muffins. How long do I bake mini muffins for?

Bake mini muffins at 350 degrees as you would regular sized muffins. Bake the mini muffins for about 12 minutes or until a toothpick inserted in the center comes out clean.

I have an infant under one. What can I used in place of honey in this recipe?

Pure maple syrup would be a good substitute. Maple syrup does have a stronger flavor though so the muffins may come out a little sweeter. You can also use white sugar but it will change the texture of the muffins. Honey keeps the muffins moist, tender, and fluffy!

Looking for More Muffin Recipes?

I love muffins and so do my kids! Here are more vegan, gluten-free, and allergy-friendly muffin recipes!

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