Nutty Vegan Orange Cranberry Muffins

Hello everyone! See below for the detailed description of the recipe, including ingredients and directions.

Ingredients

  • 2 cups all-purpose flour
  • ½ cup brown sugar, gently packed
  • 2 teaspoons baking powder
  • ⅓ cup grapeseed oil
  • ⅓ cup water
  • 1 very ripe banana, mashed until smooth
  • Zest from two large oranges
  • ⅔ cup fresh-squeezed orange juice
  • 1 cup dried cranberries
  • ½ cup pecans, chopped
  • ½ cup almonds, chopped

Serves 12 muffins

Preparation

  1. Preheat the oven to 375° F. Grease a muffin tin (with vegan butter or other vegan option) or line with non-bleached muffin papers.
  2. In a large bowl mix together the flour, brown sugar and baking powder. Set aside.
  3. In a separate bowl, combine grapeseed oil, water, banana, orange zest and orange juice. Stir until combined.
  4. Add the wet ingredients to the dry ingredients and mix until just moistened. Gently fold in the cranberries; avoid overmixing.
  5. Spoon the batter into a muffin tin. Top with the chopped pecans and almonds and place in the oven.
  6. Bake for 20 minutes. To test readiness, insert a toothpick into the center of a muffin; if the toothpick comes out clean, they’re done.
  7. Let the muffins cool for 5 minutes in the tins, then remove them and finish cooling on a wire rack.

Optional: Top with Matador Marmalade for a sweet addition to the muffins.