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Vegan cranberry blueberry muffins cooling on a wire rack

VEGAN CRANBERRY BLUEBERRY MUFFINS

Tangy cranberries and sweet blueberries with crunchy pecans make the perfect muffins for a busy weekday or a leisurely weekend brunch. 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 165 kcal
Author Linda Meyer

Ingredients

  • ½ cup chopped toasted pecans
  • ¾ cup chopped fresh cranberries see note
  • ¾ cup fresh blueberries see note
  • 1 tbsp ground flax seed plus 2 tbsp (30 ml) hot water, whisked until creamy

DRY INGREDIENTS

  • 1 ½ cups all-purpose flour
  • ½ cup oat flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground sea salt
  • 1/8 tsp ground ginger

WET INGREDIENTS

  • 1 ½ cups unsweetened almond milk or any plant-based milk
  • 3 tbsp juice from and orange
  • Zest from half and orange
  • 2 tbsp melted coconut oil
  • 1 tsp pure vanilla extract

TOPPING

  • Cinnamon sugar optional

Instructions

  1. Preheat oven to 385°F (196°C) and grease and flour a muffin pan or a 9-inch (22 cm) pan, any shape.
  2. Chop the pecans and toast in the oven for about 5 to 8 minutes. Watch them carefully so they don’t burn.
  3. In a large mixing bowl, whisk the dry ingredients until well combined.
  4. In a medium bowl, whisk the wet ingredients until smooth and creamy. Us a small immersion blender to get the best results.
  5. Make a well in the center of the flour mixture and add the wet ingredients. Fold the wet and dry ingredients until almost combined. Add the nuts and cranberries and fold. Add the blueberries and gently fold until combined. Fill the muffin tins ¾ of the way full and sprinkle the tops with cinnamon sugar.
  6. Bake for 15 minutes or until a wooden toothpick comes out clean when inserted in the center. If you make a coffee cake, bake for 25 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 15 minutes before cutting if you make the coffee cake.

Recipe Notes

The Nutrition Facts are an estimate only. 

For best results use fresh cranberries and blueberries. Frozen fruit will make the batter wet and we can't guarantee the outcome. 

Nutrition Facts
VEGAN CRANBERRY BLUEBERRY MUFFINS
Amount Per Serving
Calories 165 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 92mg4%
Potassium 207mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 3.9mg5%
Calcium 103mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.