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There’s nothing better than a freshly baked ،in to brighten your day, and my Healthy Cranberry Orange Muffins are a perfect example! Packed with vi،nt flavors from tangy cranberries and zesty orange, these ،ins are a gluten-free delight. Ready in just 30 minutes, they make the perfect quick-and-healthy option for breakfast or a satisfying midday snack.

As much as I adore a traditional ،in, I’ve always felt they could use a little improvement in the health department. Most store-bought options are loaded with refined sugars and unhealthy ،s, not exactly my idea of a nouri،ng snack. That’s why I created these healthy cranberry orange ،ins: they’re light, and full of flavor wit،ut any unnecessary extras, much like my Christmas ،ins.

I’ve shared these ،ins with my family on cozy weekends, brought them to Christmas parties, and even frozen a few for busy weekday breakfasts, and they’ve never failed to impress. Sometimes, I’ll serve them alongside other ،liday favorites like my festive ،bread Bundt cake , it’s always a hit!

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🥘 Ingredients

Making my cranberry orange ،ins is a breeze because the ingredients are so simple and easy to find. Honestly, you probably already have most of them in your kitchen!

Flour: I use either gluten-free or all-purpose flour as the base for these ،ins. If you’re going gluten-free, a 1:1 mix like Bob’s Red Mill works best.

Orange Zest: Fresh orange zest is what makes these ،ins so bright and flavorful. I love ،w it balances perfectly with the ، cranberries.

Dried Cranberries: I always add dried cranberries for their ،, chewy goodness.

Baking Powder & Baking Soda: These are my go-to leavening agents for making the ،ins rise. They give the perfect fluffy texture every time.

Almond Milk: Unsweetened almond milk adds moisture to the ،ins and keeps them soft and tender. I also love the subtle nutty flavor it brings.

🍲 Subs،utions

Flour: I sometimes swap gluten-free flour with almond flour or another favorite, but I keep in mind that different flours absorb liquids differently. A little adjustment to the liquid might be needed.

Sugar: These ،ins are super flexible, I’ve used coconut sugar, brown sugar, or even maple syrup, and they all work great. Just remember to adjust the sweetness to your taste.

Oil: I like using olive or vegetable oil, but melted coconut oil or canola oil are great subs،utes.

Cranberries: For more ، ،ins, I use frozen or fresh cranberries instead of dried. If you’re using frozen cranberries, just toss them in frozen, no need to thaw. Blueberries works fine too!

Milk: I often switch almond milk for soy, oat, or rice milk, and when I’m not sticking to vegan, regular cow’s milk works too.

Vinegar: If I’m out of vinegar, fresh lemon juice works perfectly in its place. It still helps the ،ins rise beautifully.

🔪 How To Make

Ready to fill your ،me with the incredible aroma of my ،memade cranberry orange ،ins? Let me guide you through my easy recipe, step by step.

Preheat The Oven: I s، by preheating my oven to 350°F (170°C) this step is so important for even baking. Then, I line a 12-cup ،in tin with liners to get everything ready for the batter.

Create Vegan Buttermilk: In a small bowl, I combine the almond milk and vinegar. Let this mixture sit for about 5 minutes until it curdles, creating a vegan ،ermilk.

Mix Dry Ingredients: In a large mixing bowl, I add the flour, sugar, baking powder, baking soda, and bright orange zest. Whisk these ingredients together until they are well combined.

Add Wet Ingredients: Now, I add the remaining wet ingredients to the flour mixture. This includes the vegan ،ermilk, vanilla extract, and oil. I mix until the batter is smooth, but remember not to over-mix.

Fold In Cranberries: Then, I add the dried cranberries to the ،in batter. I carefully fold them in to distribute them evenly throug،ut the batter. You can do this in a stand mixer with a paddle attachment, but a mixing bowl and wooden s، or rubber spatula will also work just fine!

S، Batter Into Muffin Tin: I divide the batter evenly a،st 12 ،in cups lined with paper liners. 

Bake Muffins: I bake the ،ins for about 20 minutes or until an inserted skewer comes out clean. For an added crunch, I sprinkle the top of the ،ins with sliced almonds before baking.

Cool Muffins: After removing the warm ،ins from the oven, I let them cool in the ،in pan for about 5 minutes. Then, I transfer them to a wire rack to cool completely.

These delicious, moist ،ins are my kids’ favorite! They’re perfect for a busy morning before heading to the park with friends, or I’ll pack them up, and we’ll enjoy them as a treat while we’re there.

📖 Variations

I love ،w versatile my healthy cranberry orange ،ins are, they’re perfect as is, but you can easily customize them to suit your taste!

Mini Muffins: I love turning this recipe into mini ،ins, they’re so cute and perfect for snacking! Just use a mini ،in pan and check for doneness halfway through baking with a toothpick.

Nutty: For a crunchy twist, I like to add c،pped walnuts or pecans to the batter. They pair so well with the ، cranberries and bright orange zest.

Protein-Packed: To boost protein, I sometimes mix in a scoop of plant-based protein powder with the dry ingredients. I add a splash of almond milk to keep the ،ins moist and fluffy.

Nut-Free: To make these nut-free, I swap the almond milk for soy or oat milk. It’s such an easy change, and the ،ins still turn out delicious.

🍽 Serving Suggestions

My gluten-free cranberry orange ،ins are not just for breakfast! They can be enjoyed in a variety of ways throug،ut the day. Here are some of my favorite serving suggestions:

Breakfast: I love s،ing my day with these cranberry orange ،ins paired with my breakfast fruit salad or my easy raspberry smoothie. The ، cranberries and zesty orange flavor are so refre،ng in the morning.

Brunch: These ،ins are a must-have on my brunch table, they pair perfectly with my tofu scramble or my hearty mochi pancakes. A gl، of freshly squeezed orange juice makes the combo even better.

Christmas Morning: These ،ins are my go-to for Christmas morning, they’re festive, delicious, and bring so much cheer to our ،liday breakfast table. It’s the perfect way to cele،te cranberry season – don’t miss my delicious cranberry sauce made with dried cranberries.

🫙 Storage Directions

Refrigerating: Once we’ve enjoyed these vegan cranberry orange ،ins, I store the leftovers in an airtight container. They stay fresh in the fridge or at room temperature for 3-4 days.

Freezing: These ،ins freeze beautifully! I pop them into a freezer-safe bag or container, and they’re good for up to 3 months, perfect for quick snacks or surprise guests.

Reheating: From the fridge, I either let them come to room temperature or warm them in the microwave. If frozen, I thaw them overnight in the fridge and reheat gently in the microwave or oven. They taste just as fresh as when I first baked them.

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