Dry Ingredients

  • 2 cups unbleached all purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup orange juice
  • ½ cup non-dairy milk
  • ½ cup applesauce
  • 1 tablespoon orange zest
  • 1 tsp vanilla


  • 1 ½ cups fresh cranberries roughly chopped
  • ⅓ cup chopped walnuts or pecans


  • Preheat oven to 375° F.
  • Coarsely chop the cranberries in a food processor, and set aside.
  • Stir together the dry ingredients in a medium sized mixing bowl.
  • Zest the orange and then squeeze it for the juice. I needed 1 ½ oranges to get ½ cup of orange juice.
  • Combine the wet ingredients in a small bowl or a measuring cup.
  • Stir the wet ingredients into the dry ingredients just until combined.
  • Fold in the chopped walnuts and then the chopped cranberries.
  • Spoon the batter into the muffin tins lined with parchment cupcake liners baking cups or a silicone muffin pan and bake for 15 to 18 minutes, until a toothpick poked into the center of a muffin comes out clean.
  • To make these muffins gluten free, substitute a 1 to 1 gluten free flour blend.
  • Whole wheat pastry flour can be used in place of the all purpose flour.
  • Pecans can be substituted for the walnuts, or the nuts can be omitted for those on a nut free diet.
  • Serving: 1muffin Calories: 144.4kcal Carbohydrates: 28g Protein: 3.1g Fat: 2.5g Saturated Fat: 0.3g Sodium: 224.7mg Fiber: 1.4g Sugar: 10.1g Vitamin A: 51.91IU Vitamin C: 7.04mg Calcium: 88.83mg Iron: 1.3mg