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Cranberry Orange Muffins (Vegan and Gluten-Free)

Enjoy this recipe for moist vegan and gluten-free cranberry orange muffins. Dried cranberries combined with fresh orange juice makes this a flavorful and easy muffin recipe to brighten your day.
Prep Time10 mins
Cook Time25 mins
Additional Baking Time5 mins
Total Time40 mins
Course: Breakfast, Snack
Diet: Gluten Free, Vegan
Keyword: Cranberries, Dairy-Free, Gluten-Free, Muffins, Orange, Vegan
Servings: 12 Muffins
Author: Coco | Nectar Bliss Life


  • 3/4 Cup Cane Sugar
  • 1/2 Cup Neutral Tasting Vegetable Oil
  • 1 1/4 Cup Fresh Orange Juice (Store-Bought or Homemade)
  • 3/4 Tsp Salt
  • 1/2 Tsp Ground Cinnamon (Optional)
  • 2 Cups Gluten-Free Flour Blend
  • 2 Vegan Eggs (Optional)
  • 2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Cup Dried Sweetened Cranberries


  • Before turning on your oven, position an oven rack in the middle for even baking.
  • Preheat your oven to 375°F.
  • Next, line a 12 cup standard muffin pan with muffin (cupcake) liners.
  • In a medium bowl, combine the sugar, neutral vegetable oil, and fresh orange juice. 
  • Optional Step – In a separate small bowl, prepare your egg-replacer based on the package instructions. You will need the equivalent of 2 eggs.
  • Stir until combined. The mixture will gradually thicken. The egg replacer will prevent the muffins from having a flat top.
  • Next, add the prepared egg-replacer to your batter.
  • *If you are using frozen cranberries – reserve 1/4 cup of gluten-free flour. In a separate bowl, toss the cranberries in the flour until lightly coated.
  • Next, gradually add the gluten-free flour with baking powder, baking soda, ground cinnamon and salt to your wet ingredients.
  • Fold the dried, fresh or frozen cranberries into the batter.
  • Spoon the batter into the lined or greased muffin pan. 
  • Finally, place your muffin pan into the oven on the middle rack. 
  • Bake the muffins for 25 minutes.
  • For golden brown muffins, bake an additional 5 minutes at 400°F.
  • Afterwards, remove the muffin pan from the oven and allow the muffins to cool before serving.


If you do not have muffin liners:
Thoroughly grease each muffin cup of your pan with vegetable shortening or a non-stick cooking spray. This will reduce the muffins from sticking to the pan while baking.
For Jumbo-Sized Muffins – The recipe steps are the same, except:
Line a 6 cup large muffin pan.
Bake the muffins for 30 minutes.
Then, increase your oven temperature to 400°F and allow the muffins to bake for an additional 10 to 15 minutes until golden brown.
Storage Tips:
Room Temperature: Store at room temperature for up to 3 days in an air-tight container. 
Refrigerator: For longer freshness, store your muffins in the refrigerator for up to 10 days.  
Freezer: Your muffins can be stored in the freezer for up to 1 month by placing in a freezer bag. Squeeze out any excess air to prevent freezer burn.
When ready to eat, take out the frozen muffin(s) and place in a preheated oven at 350°F. Bake for 5 to 10 minutes.