If you couldn’t tell from the creation of our magically sweet, citrus-y, chocolate-y yumminess of our Orange Cocoa Nibs + Carrots Veggie-Go’s Bites, we LOVE chocolate orange anything! So I threw the combination, with a seasonal addition of cranberries, into my vegan Cranberry Orange Chocolate Muffins. Try them out and let me know what you think!
We added some non-dairy yogurt on top to make them into a deliciously well-rounded breakfast treat!
Vegan (+GF option) Cranberry Orange Chocolate Muffins:
- 2 C Flour (or sub all purpose GF flour)
- 2 Tbsp flax meal
- 1/4 C coconut sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp water
- 1 Tbsp vanilla extract
- 1/2 unsweetened plant milk
- juice of 2 medium oranges
- 1/4 C melted coconut oil
- 3 tsp orange zest
- 3/4 C dried cranberries
- 3/4 C vegan chocolate chips
Preheat oven to 350 degrees F. Whisk together flax meal with water and set aside. Lightly grease a muffin pan. Combine remaining dry ingredients. In a separate bowl stir wet ingredients (including orange zest). Add flax ‘egg’ to dry ingredients followed by wet ingredients. Stir just until incorporated. Fold in chocolate chips and cranberries. Place about a 1/4 C of the batter into each muffin cup.
Bake in preheated over for 23-25 minutes. Cool and dig in.