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Cranberry-Orange Muffins {Grain-Free, Vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 24 mins
  • Total Time: 34 mins
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


Fresh cranberry-orange muffins, made with chickpea flour and sweetened with maple syrup! They are naturally grain-free, vegan, and perfect for fall and winter mornings.



  • 1 and 1/2 cups chickpea flour (sifted if lumpy)
  • 2 and 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 2 tablespoons vegetable oil of choice (I used avocado oil)
  • 1 and 1/2 teaspoons finely grated orange zest
  • 1 and 1/2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 11/4 cups fresh or frozen (thawed) cranberies, coarsely chopped


  1. Preheat oven to 350F. Line all 12 cups of a standard size muffin tin with paper or foil liners.
  2. In a large bowl, whisk together the chickpea flour, baking powder and salt. Add theapplesauce, syrup, oil, zest, juice, and vanilla, stirring until blended and smooth. Gently stir in the cranberries.
  3. Divide batter evenly between prepared muffin cups.
  4. Bake in the preheated oven for 20-24 minutes until golden brown at edges and centers feel firm to the touch. Cool in pan on a cooling rack for 5 minutes, then remove muffins to rack to cool completely.


Storage: Store the completely cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

  • Category: Muffins, Bread
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 99
  • Sugar: 8.1 g
  • Sodium: 146.5 mg
  • Fat: 3.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 15.5 g
  • Fiber: 1.9 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

Keywords: chickpea flour muffins, vegan grain-free muffins, cranberry orange muffins that are grain-free and vegan, egg-free, dairy-free, grain-free

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