Ingredients
Equipment
Method
- Preheat the oven to 400℉, Place the cupcake liners into a muffin tin or spray the inside of each muffin area with non-stick spray.
- Add the dry ingredients: whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon, and salt, to a large bowl. Combine these with a large spoon.
- Place the plant-based milk, orange juice, oil, applesauce, orange zest, and the cranberries into the large bowl with dry ingredients. Stir with a large wooden spoon until the ingredients are just combined. Do not overmix the batter.
- Divide the batter evenly into muffin cups with an ice cream scoop- about 1/3 of a cup of batter per muffin. There may be a little batter left: divide it between the muffin cups.
- Bake the muffins for about 22 to 24 minutes until lightly browned on top.
- After the muffins have cooled for a few minutes, move them to a cooling rack to cool.
Nutrition
Notes
Measure the flours by lightly spooning them into measuring cups for dry ingredients and leveling off at the top with a knife or by weight.
Neutral oil: try light olive, avocado, grapeseed, or soy oil.
Plant-based milk: suggest soy, almond, or oatmilk.
Mashed banana can be used instead of applesauce.
Store the muffins in a sealed container for up to 2 days at room temperature or freeze them in a plastic bag for up to a few months.
The nutrition data is from Spoonacular, which is based mainly on USDA data. It uses soy milk and olive oil.
