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Gluten-free Cranberry Orange Muffins

Serves 12 30 minute prep time

By Bridgette Clare, RHN on November 10, 2015, categorized in Breakfast, Snacks

Gluten-free Cranberry Orange Muffins

Go on; buy the big bag of frozen cranberries this year. Use your leftover frozen cranberries from Thanksgiving dinner for these cranberry muffins that can be enjoyed any time of year.

Ingredients

  • ½ tsp apple cider vinegar
  • 1 tsp orange juice
  • ½ cup room temperature Silk® Unsweetened Almondmilk
  • ⅓ cup softened vegan butter
  • ⅓ cup apple sauce
  • 1-1½ cup frozen cranberries, roughly chopped
  • 2 tsp grated orange zest
  • 1¾ cup gluten-free vanilla cake mix
  • 1 serving Vanilla Vega® Protein & Greens
  • 1 tsp sea salt
  • Optional: additional 2 tsp grated orange zest and frozen cranberry pieces for topping

Preparation

  • Preheat oven to 350F.

  • Line muffin pans with liners.

  • Blend vinegar, almond milk, apple sauce, orange juice and butter. Add cranberries and orange zest.

  • Combine cake mix, Vega Protein & Greens and salt.

  • Add dry into wet ingredients, folding in lightly with rubber bowl scraper, until all dry ingredients are wet. The batter will be thick. Spoon into each muffin mold until 3/4 full.

  • Optional: Top each with frozen cranberry pieces and orange zest.

  • Bake for 15 to 20 minutes. Since every oven is different I recommend setting your timer for 10 minutes and checking with a toothpick every minute or two from there. They’ll be done when the toothpick comes out clean.

  • Remove from oven and let cool for 5 minutes in muffin pan. Remove from muffin pan and allow to rest until completely cooled.

  • Freeze any remaining muffins in an airtight container.

In this recipe

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