Vegan Cranberry Orange Muffins with Orange Glaze

Vegan Cranberry Orange Muffins with Orange Glaze

Vegan Cranberry and Fresh Orange Juice-Infused Muffins that are gluten-free, oil-free and made with whole grain oat flour and potato starch for the most delicious fruity muffins. Topped with a delicious sweet and citrusy orange glaze to complete them. Muffins that are completely vegan, without eggs and dairy.

I am having a blast in my kitchen lately. I have been baking since I was really young, it is something that is naturally therapeutic to me, but lately I'm enjoying it so much, I keep thinking about running a bakery. Now, it's just in my head because I never would have the time to do it, but I love baking so much. I especially love creating recipes for you all when you write to me and request them. The list is rather long right now, LOL, but I'm enjoying it immensely. This recipe is due to my reader, Steph, who specifically asked for some cranberry and orange flavored muffins on this Instagram post. She had no allergies, but requested that they be made without almond flour. I love baking with almond flour, but due to the high nut allergies out there, I bake with a lot of other flours too...like rice flour in this Cinnamon Applesauce Quick Bread (which you guys are loving by the way!) or Garlic and Chive Dinner Muffins.

But for these muffins, I wanted a super soft and moist muffin, but low-fat. I decided to go back to what I originally refer to as my "magic flour" combo that I used in my Peanut Butter Chocolate Chip Cookie Pancakes, which is a combo of oat flour and potato starch. It yields a soft, yet hearty and fluffy texture. I traded the nut butter for applesauce and orange juice and they are just amazing.

I also wanted them healthier than say, my Double Chocolate Muffins. So, not only are these super low-fat and oil-free, but they have so much natural fruit flavor.

These are so low-fat and nut-free, that they can even pass for breakfast in my book. The freshly squeezed orange juice and applesauce keeps them wonderfully soft and moist, not to mention, so full of fruity flavor.

Now, I will be totally honest, my first batch I made these totally plain, no cranberries and MUCH preferred the texture and flavor. I am not a fan of juicy muffins, lol, but since this was a reader request, I added them. But just so you know, I think they were just perfect on their own with just the citrus orange flavor. I think dried cranberries or blueberries would be better too, for me personally. But do what you like.

Of course, I had to test a chocolate chunk version...OMG. Chocolate and orange are such an amazing combo.

Light, fluffy and insanely moist...all without any added oil or nuts! Booyah!

Can we get a load of this rich, sweet orange glaze please? Talk about taking these muffins to next level!

Yields 10 muffins

Vegan Cranberry Orange Muffins

Vegan Cranberry and Fresh Orange Juice-Infused Muffins that are gluten-free, oil-free and made with whole grain oat flour and potato starch for the most delicious fruity muffins. Topped with a delicious sweet and citrusy orange glaze to complete them. Muffins that are completely vegan, without eggs and dairy.

15 minPrep Time

20 minCook Time

35 minTotal Time

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5 based on 1 review(s)

Ingredients

  • 1 1/2 cups (170 g) oat flour (use certified gluten-free if necessary)
  • 2 tablespoons (24 g) potato starch , not potato flour
  • 1 teaspoon baking soda (5 g)
  • 1/4 teaspoon ground cinnamon (this is just supposed to enhance the other flavors, not become a strong flavor, which is why there is a small amount)
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (200 g) freshly squeezed orange juice + 1 tsp zest (do not use bottled, it will not give the same great flavor)
  • 1/2 cup (125 g) unsweetened applesauce
  • 1/2 cup (78 g) "light" brown sugar lightly packed or my homemade coconut brown sugar , the natural molasses in the sugar gives moisture, so don't sub with plain coconut sugar)
  • 1/2 cup fresh cranberries, I found anymore than that to be too heavy (or cherries or blueberries or even chocolate chips! SEE NOTE)
  • Orange glaze:
  • 1/4 cup orange juice
  • 6 tablespoons (72 g) "light" brown sugar or my homemade coconut brown sugar
  • pinch of salt
  • Note: Full disclosure. I'm not a big fan of the fresh cranberries in these muffins. I MUCH preferred these plain the most. They were delicious and I loved the texture of them plain more. The cranberries made them a little more wet/juicy than I prefer, so if you like juicy muffins, then go for it. Otherwise, I'd suggest adding another fruit you like or I think dried cranberries would be better. Of course, I LOVED the chocolate chunk version too, since chocolate compliments orange well!

Instructions

  1. I make my own oat flour by grinding gluten-free quick cooking oats into a flour. If you make your own, make sure it is very finely ground into a flour for accurate results. I highly recommend using foil interior liners, otherwise they will stick badly to the paper ones. I always, always use Reynolds Staybrite foil liners , it keeps them moist and nothing ever sticks.
  2. Preheat the oven to 350 degrees.
  3. Add the oat flour, potato starch, baking soda, cinnamon and salt to a large bowl and whisk really well. Add the orange juice, orange zest, applesauce and brown sugar to a separate bowl and whisk until well combined. Pour over the dry ingredients and whisk until smooth and no lumps remain. Stir in the cranberries. If you are using frozen cranberries, it is important to not remove the cranberries (if using) from the freezer until right before you need them, otherwise they will thaw and become watery and affect your results. Like I said above, I preferred these completely plain (no fruit).
  4. Pour into 10 liners for beautiful tall muffins or 12 liners for smaller muffins. Bake for 15-20 minutes until they are golden on top, risen well and lightly spring back when touched and a toothpick is clean. If making them plain, they are closer to 15 mins, if using wet fruit, they took 20 minutes to cook through. Make sure the toothpick is clean with no wet batter before removing. Let cool for about 15 minutes to finish cooking and firm up.
  5. While the muffins are baking, make the glaze (if using). Add the juice and sugar to a small pot, whisk and bring over medium-low heat. Once it starts fully bubbling, let it cook for about 3 minutes untouched. Let it completely cool. It will thicken up like a syrup after it cools completely. If you want it thicker, cook it a tad longer. The longer you cook it, the more intense the flavor and thicker/stickier it will become. Drizzle on muffins before eating.
  6. These are wonderfully moist, soft and unbelievably delicious. As soon as they are completely cooled, store in an airtight container to keep them moist. These are still wonderful and moist the next day! Be sure to leave feedback below after you make them!

Notes

Nutrition per muffin (makes 10): Calories: 151.9 Fat: 1.3 g Carbohydrates: 32.9 g Sugar: 18.7 g Sodium: 214.5 mg Fiber: 2.1 g Protein: 3.1 g

7.8.1.2
1864

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51 Comments

  1. Gawd!!! These look stunning. I love the idea of the orange flavor in there. And these are right up my ally with being fat free. I think I will try them with either dried cranberries or with the cherries. Or maybe I will try them plain. I am sure they will be fabulous either way. Beautiful pics as always. I am glad to hear they still are moist the next day because these would be great to bring into work for coworkers.
    • brandi.doming@yahoo.com
      Aww thank you so much Christina for the compliment on my pics, you are so sweet! Yes, these are so moist and so delicious even the next day, which isn't always the case with baked goods, especially near fat-free ones! These are barely a gram of fat per muffin! I think they are best plain, and then the chocolate chunk version (not fat-free obviously, lol) are damn good too!
  2. Citrusy baked goods may be my favorite <3 The perfect zing and sweetness...it's breakfast or brunch perfection!
    • brandi.doming@yahoo.com
      Thank you so much lady! Definitely breakfast-worthy!!
  3. You combined my favorite flavors here, Brandi! Cranberries and Oranges, yes! This is totally perfect for my spring vibes. These look so amazing, inviting, moist and juicy, yum! Beautiful pictures, I'm hungry just looking at these. The first picture and the last closeup, just gorgeous with all this orange glaze on top.
    • brandi.doming@yahoo.com
      Thank you so much Florian, you are way too kind!
  4. Brandi, the minute I saw these muffins, I knew I had to make them! They are absolutely delicious and amazing in every way! I love their citrus aroma and how fluffy and soft they are. Thank you so much. Special thanks for the awesome glaze, it is to die for! Appreciate all your hard work! Thank YOU!
    • brandi.doming@yahoo.com
      You are the best Lana! Thank you for making them so fast!! Your pic of them on Facebook is just stunning, I need to get one of those silicone molds like you have. I'm just thrilled you loved them so much, thank you!
  5. Gorgeous! You could use dried cranberries if it makes it too soggy, I might have to try that!
    • brandi.doming@yahoo.com
      Thank you Aimee! Yes, I added that note in the printout because I'm like really, really picky about muffins. Some people like really juicy ones, but I don't, lol! But the dried cranberries would work much better next time for me, but they were still yummy, don't get me wrong!
  6. All the fruit! That drippy glaze! The juicy inside! YOU'RE KILING ME HERE!!!! I recently rediscovered how much I love a little bit of orange juice in baking, it's just a subtle fruitiness that you almost don't notice but simultaneously love! And I'm not the biggest cranberry in muffin fan either, so I totally imagine these would be delicious plain or with blueberries or strawberries stirred in! I'm kind of amazed by this glaze, just juice and sugar? No thickening agent? That is amazing! I'm just really excited here lol! If you open a bakery I will have to move to Texas and be your official muffin taste tester, okay? ;)
    • brandi.doming@yahoo.com
      Aww Natalie you are just the sweetest! Thank you so much!! Yeah, in my first trial I did them plain (with no fruit) and was SO in love with the orange citrus flavor and soft muffin texture, it was just perfect. Yep, no thickening agent, just boil down that sugar and juice and it gets SUPER thick, in fact, the longer you cook it, it will eventually turn into super sticky caramel or a taffy basically, lol! Yum yum! Deal, girl!
  7. Love the cranberry sauce, what a cool idea!
    • brandi.doming@yahoo.com
      Thank you so much Danielle! It's an orange sauce, not cranberry, but it definitely took the muffins up a notch! Although, they are delicious on their own too :)
  8. I love cranberries in muffins. Love the tart juicy burst when you take a bite. Plus the orange and cinnamon...yum!
    • brandi.doming@yahoo.com
      I wish I liked them more, but I'm a texture freak and prefer dried more than the fresh! They are just so big and I think I prefer small blueberries more in muffins :)
  9. WOW!!!!!!!!!!!!! These muffins are phenomenal! I made the plain version and added 1 dried cranberry per muffin after I poured the batter into the liners. (Wanted to compromise so that I could try both versions. :)) That glaze really sets it off, though, and definitely wakes up the orange flavor. YUMMY. Can't believe these muffins are THIS delicious. I'm sure I'll have to make 10 more within 24 hours. :) Thanks for another killer recipe, Brandi!
    • brandi.doming@yahoo.com
      Yay Courtney!! Thank you so much for making them so quickly and your amazing feedback, it made me smile! SO thrilled you loved them so much! I agree, the orange glaze just really further enhances the orange citrus in the muffins which is why I thought a glaze would be a wonderful addition. Thank you again!
  10. Omg!! I made these into waffles!!! Definitely was super moist delicious and soft with a touch of sweetness! I will make these again post Ultimate Reset three weeks from today! Brandi you Rock!
    • brandi.doming@yahoo.com
      I'm so happy you loved these and waffles is a great idea, thank you so much Tiffany for making them and the feedback!
  11. I can not stop eating these cranberry orange oat muffins that I made this morning and it sure will be gone by this evening .. Lol... They're so delicious and I'm so glad that there's finally real vegan muffins that are full of nutrition so thank you so much! You're are the best Brandi! I love you and appropriate all your efforts.
    • brandi.doming@yahoo.com
      Yay! Thank you so much Mimi! I'm so happy to hear you loved these so much!
  12. Oh, I am totally with you...I'm not a fan of a juicy muffin and will actually pick them apart to eat the "dry" bits, does that make sense? Haha! BUT I would totally dive into that chocolate chunk one! I love that you're having fun in the kitchen, you're clearly good at what you do, too! I love how healthy these are, but I'm sure they don't taste it. Beautiful photos, Brandi!!! Love the little stacks of oranges and that drippy glaze...yum!!!
    • brandi.doming@yahoo.com
      Juicy muffins are nasty! I like soft, light and fluffy but some people like them! I totally get you lady! Aww thanks so much friend!! You are so sweet!
  13. Oh my gosh, Brandi, they look delicious. And the pictures are gorgeous!
    • brandi.doming@yahoo.com
      Aww thanks so much Becky, you are so sweet!
  14. Oh, my god. That melty chocolate in those muffins looks amazing! I can only imagine the restraint it took to take pictures instead of gobbling them all down.
  15. Those looks so warm and perfect - I can't believe how precisely they pulled away from the papers, too.
    • brandi.doming@yahoo.com
      Thank you so much Alisa! I only use the Reynolds foil liners for that very reason, they work better than ANY liners!
  16. Ok, confession. I am not much of an orange fan unless it's straight up fruit or juice. I know, so weird right? But your muffin texture looks amazing. I think if I did these, I'd definitely go plain like you said. I've never had an orange flavored muffin, bread once though but it was super goopy gross. These look exactly the opposite of that! And now that I'm thinking about it, I'm curious how they would be plain with a bit more cinnamon. I bet I'd like that actually!
    • brandi.doming@yahoo.com
      Well, you know I'm not a fruit fan in general, but orange in a baked good is AMAZING, trust me! And when adorned with chocolate well, lol! Not more to say! Thanks lady, the texture is the part I love so much...my favorite flour combo! I agree too that the plain is my favorite because you can really taste the orange without the chocolate overshadowing, but that one is good too! Cinnamon would be good too, I just wanted the orange to be the star here and not cinnamon and cinnamon is so strong, but it would certainly be yummy with a stronger cinnamon flavor too.
  17. I love the combination of orange and cranberries as well but that chocolate/orange,,,,,yum!
  18. Cranberry orange are always winners in my mind. I love that sauce dripping down the sides. This is a recipe that I must try!
    • brandi.doming@yahoo.com
      Thank you Linda!
  19. You can't beat the cranberry orange combo. They just pair so well together. Your muffins look great and that drippy glaze....yum!
    • brandi.doming@yahoo.com
      Thank you, that glaze really sets it off!
  20. These look so good, Brandi! I love baking with oats and all those flavors going on here. Yummy! :-)
  21. Thank you, Brandi, for the great recipe! Made these for the mother-in-law's birthday and they were a hit. Specially bought the cupcake baking sheet and silicone cups (for less waste) as this was the first time I made cupcakes ever. I'm happy they came out so well. Even my husband requested them for his own birthday. Will definitely make them again :)
    • brandi.doming@yahoo.com
      Oh I'm so sorry I'm just seeing this comment! I'm so happy they were such a hit, thank you so much for the feedback!!
  22. Hello Brandi. I made this recipe few weeks ago (I posted on my IG @apanhan) and I really liked. I added to my recipe book : -) Thanks
    • brandi.doming@yahoo.com
      Wonderful Aline, so happy to hear that, thank you!
  23. I've made a few of your recipes and they have all been a hit with the entire family, including the little people. I made these muffins today and they are so delicious. I'm not a fan of cranberry in muffins, so I used chocolate chips instead. As usual, the pictures are beautiful and makes me salivate just looking at them.
    • brandi.doming@yahoo.com
      Thank you so much Desy! I'm so glad to hear you loved these, thank you for the feedback! I agree, these are better without the cranberries, haha!
  24. Brandi Love your recipes! Please let me know what I can sub for potato starch? Thanks
    • brandi.doming@yahoo.com
      Hi Shobha, thank you so much! Since it's just a small amount, you can try tapioca starch. I don't know if it will yield the exact same results, but hopefully it won't change it too much. Please let me know after you make them!
  25. These were absolutely amazing! I had been looking for some springy vegan muffins and stumbled on these muffins from heaven. I did half a batch with blueberry and half a bath with dark chocolate. The dark chocolate with the orange was simply divine!
    • brandi.doming@yahoo.com
      That is so wonderful to hear Laura! Thank you so very much for the amazing feedback!
  26. These were amazing, although I made a fat free chocolate icing instead. Do you think this could be made as a bundt cake or a regular cake?
    • brandi.doming@yahoo.com
      Hi Anna! Yay, so glad to hear you loved these! Hmmm, I'm not too sure of the structure. These are rather delicate muffins and I am not so sure they would hold up very well in a cake form, it might crumble too much. You could try but that is my thought.
  27. I don't like orange flavor. Can lemons be used instead? Or something else?
    • brandi.doming@yahoo.com
      Hi Nicola, I wouldn't sub lemon for orange juice here, the two are not interchangeable, as orange is very sweet and lemon is extremely tart/sour and it just won't work out in this recipe. I would find a recipe already written with lemon juice as the flavor and not orange for better success! You could try apple juice perhaps instead of the orange??

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