Cranberry Orange Muffins

Cranberry Orange Muffins

Cranberry Orange Muffins

Yield: 1 dozen

Cranberry Orange Muffins

These tangy, eggless muffins are made with flaxseeds which supply omega-3 essential fatty acids.


  • 1 cup orange juice 1 tablespoon grated orange peel
  • 3 tablespoons honey, brown rice syrup, agave nectar, or maple syrup
  • 1 cup dried cranberries
  • 1/4 cup oil
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 tablespoons flaxseeds, ground


  1. Preheat oven to 375°F. Oil muffin tins.
  2. Place juice, grated orange peel, sweetener, and cranberries in small saucepan over medium-low heat. Heat until steam begins to rise. Remove from heat. Stir in oil.
  3. In separate bowl, sift flours, baking powder, baking soda, and sea salt together. Stir in ground flaxseeds.
  4. Mix cranberry mixture into flour mixture. Stir just until combined.
  5. Pour batter into prepared muffin tins. Bake 18 to 20 minutes, or until tester inserted in center comes out dry.


Use a coffee grinder, seed grinder, or blender to grind the flaxseeds.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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