Vegan Cranberry Orange Muffins

Ingredients

• ⅔ cup All-purpose Flour
• ¼ cup White Sugar
• ⅓ whole Orange
• ⅔ tsp Baking Powder
• ¼ cup Oat Milk
• 2 ½ tbsp Canola Oil
• ⅛ cup Orange Juice
• ⅓ tsp Vanilla Extract
• ½ cup Fresh Cranberries
• 2 ½ tbsp Powdered Sugar

Instructions

1. Preheat your oven to 375°F. Line a 4-cup muffin pan with parchment liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, orange zest, and baking powder. Season with a pinch of salt.
3. Pour in the oat milk, canola oil, orange juice, and vanilla extract. Stir until just combined — the batter can be slightly lumpy, do not overmix. Gently fold in the cranberries.
4. Scoop the batter evenly into the 4 muffin cups, filling each almost to the top.
5. Bake for 22 to 25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Whisk the powdered sugar with orange juice, 1 teaspoon at a time, until a thick but pourable glaze forms. Drizzle over the cooled muffins and allow to set before serving.