Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins | Allergy a la Mode

5 from 2 reviews

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!


Units Scale
  • 1 1/4 cups gluten-free all purpose flour blend
  • 1 cup oat flour
  • 3 tbsp arrowroot powder, or cornstarch
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • Zest from 1 orange
  • 2/3 cup honey
  • 1/3 cup applesauce
  • 1/4 cup oil
  • 1/4 cup fresh orange juice
  • 1/4 cup plant milk
  • 1 tbsp white vinegar
  • 1 1/2 cups fresh cranberries


  • 1 cup powdered sugar
  • 2 tbsp fresh orange juice


  1. Preheat the oven to 350 degrees.
  2. Wash and sort cranberries. Add them to a food processor and pulse twice, being careful to not over-chop.
  3. Wash and zest the orange. Slice the orange in half and juice the orange.
  4. Add the orange zest to the dry ingredients: gluten free all purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt. Mix
  5. Stir the honey, applesauce, oil, plant milk, orange juice, and vinegar into the dry ingredients. Fold in the chopped cranberries.
  6. Fill a prepared muffin tin. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. 
  7. To make the glaze, mix the orange juice with the powdered sugar until smooth. Drizzle over the muffins.


Keywords: Cranberry Orange Muffins, Vegan Muffins, Fall Recipes, Holiday Recipes