Vegan Cranberry-Citrus Muffins

Feel free to substitute roughly chopped organic dried dates for the cranberries.

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Feel free to substitute roughly chopped organic dried dates for the cranberries.



  • 1 cup dried cranberries, chopped
  • 1/4 cup freshly squeezed orange juice
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbs. flaxseed meal
  • 1/2 cup (1 stick) soy margarine, softened
  • 2/3 cup organic unrefined sugar crystals, plus more for sprinkling
  • 2 tsp. grated orange zest
  • 1/2 cup plain soymilk, divided


1. Preheat oven to 350°F. Spray 12-cup muffin pan with cooking spray. Bring cranberries and orange juice to a simmer in small saucepan over medium heat. Remove from heat; let stand 15 minutes. Drain off excess liquid; set aside.

2. Sift together flour, baking powder, and salt into medium bowl. Set aside. Whisk 6 Tbs. water into flaxseed meal in small bowl. Set aside.

3. Cream margarine, sugar crystals, and orange zest with electric mixer
2 minutes, or until fluffy. Beat in flaxseed mixture. Fold one-third of flour mixture into margarine mixture. Stir in 1/4 cup soymilk. Repeat, ending with flour mixture. Fold in cranberries.

4. Divide batter evenly among prepared muffin cups; sprinkle with sugar crystals. Bake 25 to 30 minutes, or until tops are golden brown. Cool in muffin pan set on wire rack. Dust with confectioners’ sugar, if using.

Nutrition Information

  • Calories 229
  • Carbohydrate Content 37 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 2 g
  • Sodium Content 207 mg
  • Sugar Content 18 g