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    Home » Breakfast Recipes

    Blender Chia Orange Cranberry Muffins

    Published: Mar 14, 2017 · Modified: Jan 2, 2019 by Richa 60 Comments

    Jump to Recipe   Print Recipe

    Easy Chia Orange Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins. 1 Bowl or Blender, 6 Main Ingredients!

    Jump to Recipe   

    Easy Chia Orange Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins 1 Bowl or Blender, 6 Main Ingredients | VeganRicha.com

    These Zesty Orange Muffins are perfect to add the sunshine to your day. They are super easy. Put all the wet in a blender, blend. Add chia seeds and let ithem sit for a few minutes. Then blend in the dry, pour into muffin pan, bake and done.

    Beautiful, fluffy, zesty, seedy muffins. 

    Just like my Lemon Coconut Chia Muffins, these are citrusy fluffy muffins have chia seeds for a bit of texture. Orange juice helps the muffins brown and caramelize on top. Add any berries of choice. I had a big bag of frozen cranberries from fall which needed using and orange and cranberries are a perfect combination. 

    Easy Orange Chia Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins | VeganRicha.com

    More breakfast options


    • Banana Walnut Breakfast Loaf. Gluten-free
    • Moist 1 Bowl Banana Coconut Walnut Bread. 
    • Turmeric Pumpkin Chocolate Marble Loaf. 
    • Pumpkin Cream Cheese Muffins

    If you make these easy muffins, do tag me on Instagram, or leave a comment and rating on this post!

    Make the batter and pour into muffin pan. Top with cranberries

    Easy Orange Chia Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins | VeganRicha.com

    Bake for 20 to 22 minutes. 

    Easy Orange Chia Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins | VeganRicha.com

    Cool for a few minutes and serve. 

    Easy Orange Chia Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins | VeganRicha.com

    Recipe Card

    Print Recipe
    5 from 21 votes

    Blender Chia Orange Cranberry Muffins

    Easy Orange Chia Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins 1 Bowl or Blender, 6 Main Ingredients
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: Vegan
    Servings: 12
    Calories: 128kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1 cup (248 ml) orange juice
    • 2 tbsp oil
    • zest of 1/2 an orange
    • 1/2 cup (100 g) sugar (scant) I usually use a combination of coconut and unrefined raw sugar
    • ½ tsp (0.5 tsp) vanilla extract
    • 3 to 4 tbsp chia seeds

    Dry:

    • 1 1/4 cup (156.25 g) flour I use 3/4 cup spelt/ whole wheat and 1/2 cup white
    • 1/4 tsp (0.25 tsp) baking soda
    • 2 tsp baking powder
    • ¼ tsp (0.25 tsp) salt
    • 1/2 cup (50 g) frozen cranberries

    Instructions

    • Blend the wet ingredients except chia seeds. Fold in chia seeds and let sit for 10 mins to hydrate the seeds a bit.
    • Line a muffin pan with muffin liners. Preheat the oven to 375 degrees F / 190ºc.
    • Add the dry ingredients to the blender and pulse a few times to combine. Alternatively, add and whisk all the dry ingredients in a bowl. Add to wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a tbsp or more flour and mix in.
    • Drop the batter into lined muffin pan. Add cranberries or other berries on top. Sprinkle some chia seeds on top (optional).
    • Bake for 20 to 22 mins.
    • Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for the day, or refrigerated upto 5 days.

    Video

    Notes

    To make oil-free: use 2 tbsp more orange juice or use some nut-butter.
    To make these gluten-free: In a bowl mix 3/4 cup oat flour, 1/2 cup almond flour, 1/3 cup starch (a combination of tapioca and potato starch works best), 2 tbsp coconut flour and 1/2 tsp xanthan gum. Use 1 1/3 cup of the mix and blend in. Add more if the mixture is too runny. Bake for 20 to 22 minutes.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Blender Chia Orange Cranberry Muffins
    Amount Per Serving
    Calories 128 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 76mg3%
    Potassium 155mg4%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 10g11%
    Protein 2g4%
    Vitamin A 40IU1%
    Vitamin C 11.6mg14%
    Calcium 60mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

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    1. Stephanie @ We Want Veggies

      December 19, 2022 at 4:26 pm

      5 stars
      Ooh, I just love seedy texture of these muffins. I swapped applesauce for the oil, which worked out just fine. I didn’t have any cranberries in the freezer, but I did have wild blueberries. So, I used them instead. These are a big, big hit in our household. Thanks for another winner, Richa. Keep them coming!

      Reply
      • Vegan Richa Support

        December 21, 2022 at 10:43 pm

        Yum, blueberries sound like a great option!

        Reply
    2. Bina

      May 13, 2022 at 10:24 am

      5 stars
      Very delicious and easy to make!

      Reply
      • Vegan Richa Support

        May 13, 2022 at 1:32 pm

        thanks Bina

        Reply
    3. Yvonne

      December 12, 2021 at 7:39 am

      5 stars
      Richa, I made a half batch of these last night to have for breakfast today. They’re really yummy, and so easy. Thank you for another delicious recipe! Happy holidays!

      Reply
      • Vegan Richa Support

        December 13, 2021 at 2:29 pm

        happy holidays to you as well

        Reply
    4. KT

      February 14, 2021 at 2:31 pm

      5 stars
      I used 1c AP flour and 1/4c almond flour cause we didn’t have anything else. Baked them as mini muffins. Delicious, fun texture! Thank you Richa!

      Reply
    5. Becky

      January 03, 2021 at 4:16 pm

      Can I use all purpose flour

      Reply
    6. PMJ

      October 23, 2020 at 1:19 am

      5 stars
      Very easy and taste amazing. I looked for a vegan recipe as my daughter is vegan, but I also bake them for family and friends, and everyone loves them.

      (I’ve also baked them with cocoa nibs or coconut instead of chia seeds).

      Reply
      • Vegan Richa Support

        October 23, 2020 at 9:57 am

        Yay!!! Good to know about the nibs

        Reply
    7. Sandra

      May 21, 2020 at 1:11 pm

      5 stars
      Made these super duper easy muffins for the first time yesterday and they are fantastic! Such a great flavour combination and did I say they are super, duper easy! Thanks for this delicious recipe

      Reply
      • Vegan Richa Support

        May 21, 2020 at 7:27 pm

        Thank you =)

        Reply
    8. Bina

      April 27, 2020 at 9:53 pm

      5 stars
      Delicious muffins and easy to follow recipe!!!

      Reply
    9. Vegan

      April 10, 2020 at 8:51 am

      5 stars
      Realized my question was posted under others comment so I’m writing a new one here.. Pls delete the other two if you want…

      My question is… I only have all purpose flour here.. Do I still follow the original recipe 1 1/4 cup (156.25g) flour? Or should I make any changes to the flour measurement? Thanks!

      Reply
    10. Cindy U

      January 18, 2020 at 11:07 am

      ***** very delicious and easy. I added pecans because i love nuts in muffins; otherwise, I actually followed the whole recipe which is a compliment to you!

      Reply
    11. Kashi

      August 23, 2019 at 3:53 am

      5 stars
      I’ve made these muffins several times and they’re delicious!

      Reply
      • Richa

        August 23, 2019 at 10:47 am

        awesome! thanks!

        Reply
    12. Bina

      June 26, 2019 at 9:54 pm

      5 stars
      Cannot wait to try it. Looks delicious!!!

      Reply
    13. Linda-H

      October 16, 2018 at 6:30 pm

      5 stars
      Yummy! Just made a batch of 24 minis, so I can pack some in my boys’ lunch boxes! (If anyone is interested, ten minutes in the oven was perfect for the mini version.) I’m setting aside a few on the countertop, but will be freezing a small batch — hope they freeze well!

      Reply
    14. Beans

      April 02, 2018 at 7:56 am

      5 stars
      Made these without the orange zest or vanilla extract and the muffins still came out extremely flavourful. The chia seeds gave the muffin a slightly chewy texture (like mochi muffins!) which I loved. So easy to bake.

      Reply
    15. Sri

      March 28, 2018 at 2:45 am

      Can I replace the orange juice with milk and zest with vanilla extract to make it into a vanilla muffin? I was looking for a vanilla muffin recipe but found only a gluten free recipe on your blog.

      Reply
      • Richa

        March 28, 2018 at 3:17 am

        use this and bake into muffins. https://www.veganricha.com/2015/05/vegan-yellow-cake-recipe.html

        Reply
    16. Shikha

      February 25, 2018 at 10:05 pm

      5 stars
      My mixture was a little dry after combining everything…so I added 1/4 cup water …can I replace it with orange juice.

      Reply
      • Richa

        February 26, 2018 at 10:34 am

        Yes, add more orangejuice

        Reply
    17. Josie

      January 12, 2018 at 8:01 pm

      Hi, these look delish.
      I was wondering if you could use dried cranberries instead of frozen?

      Thank You!

      Reply
      • Richa

        January 12, 2018 at 10:50 pm

        yes

        Reply
    18. Sioux Hertzberg

      January 12, 2018 at 8:48 am

      It’s so cute how you say this can last up to five days in the fridge. I don’t see these lasting more than a day. LOL. Can’t wait to make them today. Glad I stocked up on cranberries.

      Reply
      • Richa

        January 12, 2018 at 9:33 am

        lol yeah, its for someone cooking up many things over the weekend prepping for the week i guess 🙂

        Reply
    19. Michelle

      January 12, 2018 at 2:09 am

      Can you fold in the cranberries instead of placing them on top?

      Reply
      • Richa

        January 12, 2018 at 9:36 am

        yes

        Reply
      • Richa

        January 12, 2018 at 9:37 am

        mix them in a tbsp of flour and then fold in

        Reply
    20. Randy

      January 09, 2018 at 10:01 am

      5 stars
      How would you adjust the baking time for loaf rather than muffins? Love your recipes!

      Reply
      • Richa

        January 09, 2018 at 10:33 am

        Thanks! Check the loaf at 35 mins and continue to bake for another 5 -10 mins. Most 9 by 5 loafs take 35 to 50 mins depending on the type of cake.

        Reply
    21. Vegan

      July 19, 2017 at 7:52 am

      5 stars
      Made these today – absolutely the best muffins I’ve ever eaten!!! They are simply delicious!! Thanks for another awesome recipe!!! <3 <3 <3

      Reply
    22. Sonia

      July 10, 2017 at 8:04 am

      These sound delicious!
      Can I make this as a cake instead, would the baking times differ?

      Reply
      • Richa

        July 10, 2017 at 10:07 am

        yes. bake for 35 minutes or longer. Check in the center before removing the cake

        Reply
    23. Claire Tutka

      July 10, 2017 at 6:54 am

      Just wondering if you have the calorie content per serve of any of your recipes?

      Reply
      • Richa

        July 10, 2017 at 10:06 am

        I am adding the values to the recipes. The popular recipes have them. I am also trying to finish the book work right now, so the speed is slow. Eventually most recipes will have calorie values, hopefully by end of year.

        Reply
    24. Claire

      May 01, 2017 at 5:47 am

      These cupcakes look delicious. I love cranberry and orange juice so I’m sure I’d love these too. Have you ever tried them with gluten free flour?

      Reply
      • Richa

        May 01, 2017 at 11:45 pm

        yes, see recipe notes on how to make them gluten-free

        Reply
        • Claire

          May 01, 2017 at 11:50 pm

          Great, thank you. Sorry I missed that.

          Reply
    25. Olwyn

      April 29, 2017 at 3:12 pm

      I have made these twice now and Love them. Delicious! Thank you.
      Am going to try them with millet flour and see how that works?

      Reply
      • Vegan

        April 10, 2020 at 1:56 am

        5 stars
        I only have all purpose flour here.. Do I still follow the original recipe 1 1/4 cup (156.25g) flour? Or should I make any changes to the flour measurement? Thanks!

        Reply
    26. Tina

      March 29, 2017 at 12:00 am

      5 stars
      Very good! I love this muffins! And they are so easy to make!

      Reply
      • Vegan

        April 10, 2020 at 1:55 am

        5 stars
        I only have all purpose flour here.. Do I still follow the original recipe 1 1/4 cup (156.25g) flour? Or should I make any changes to the flour measurement? Thanks!

        Reply
    27. Doaa

      March 27, 2017 at 10:45 am

      What if I wanna make it without the sugar??
      How can i replace it??

      Reply
      • Richa

        March 27, 2017 at 11:37 pm

        You can possibly use stevia. I havent made these or any other muffins without some kind of sugar, so I am not sure if it will work equally well

        Reply
      • Chrysa

        April 22, 2017 at 7:58 am

        5 stars
        I made this recipe twice, so so yummy and easy. Last time instead of sugar I just used 1 cup of dates. Even better!! Will repeat for sure. Thanks a lot

        Reply
    28. Ashlee

      March 23, 2017 at 9:27 am

      For the spelt flour are you only using 3/4 cup of spelt because it said 1 and 1/4 cup of flour. So if it’s just spelt is it less because it’s different

      Reply
      • Richa

        March 23, 2017 at 12:56 pm

        I use 3/4 cup spelt + 1/2 cup white. A total of 1 1/4 cup flour. The recipe said 3/4 cup white which was incorrect. I corrected that. If you use all spelt, blend in 1 cup of flour and see if you need more. The batter is flexible in the sense that it bakes up fine with a few tbsp of flour here and there.

        Reply
    29. Bethany

      March 20, 2017 at 2:02 pm

      5 stars
      These are so yummy! I made them on Saturday and now I’m making them again today with an apple-y profile. <3

      Reply
    30. Catherine

      March 20, 2017 at 11:03 am

      5 stars
      I made these over the weekend and they are so good. The flavors are perfect. The cleanup is easy since everything goes into the blender. I will be making them again soon. Thank you for another great recipe. You never disappoint.

      Reply
      • Richa

        March 20, 2017 at 1:35 pm

        Awesome! exactly, just one blender, rinse well and done.

        Reply
        • Bernice Lim

          September 02, 2017 at 7:49 pm

          Hi
          Can you please let me know
          1 cup flour = ? gram
          1cup milk = ? ml
          1 cup orange juice = ? ml
          Thanks in advance

          Reply
          • Richa

            September 02, 2017 at 8:04 pm

            1 cup all purpose flour is 125 gm
            1 cup liquid is 240 ml
            I have been adding metric measures to new recipes, so you an check on those. All the recipes eventually will have them

            Reply
    31. Neni

      March 14, 2017 at 11:55 pm

      That sounds so good. I never made muffins with chia so I have to give it a try.

      Reply
      • Janice (Singapore)

        March 15, 2017 at 12:23 am

        Great simple recipe not too many ingredients I will try it out. Thanks

        Reply
      • Richa

        March 15, 2017 at 4:27 pm

        Thanks! these are super simple and so good!

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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