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Blender Chia Orange Cranberry Muffins

March 14, 2017 By Richa 54 Comments

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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

Print Recipe
5 from 18 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 mins
Cook Time20 mins
Total Time25 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.

 

Filed Under: Breakfast Recipes, kid approved, spring Tagged With: vegan



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  1. Neni says

    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) says

      March 15, 2017 at 12:23 am

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

      Reply
    • Richa says

      March 15, 2017 at 4:27 pm

      Thanks! these are super simple and so good!

      Reply
  2. Catherine says

    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 says

      March 20, 2017 at 1:35 pm

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

      Reply
      • Bernice Lim says

        September 2, 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 says

          September 2, 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
  3. Bethany says

    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
  4. Ashlee says

    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 says

      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
  5. Doaa says

    March 27, 2017 at 10:45 am

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

    Reply
    • Richa says

      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 says

      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
  6. Tina says

    March 29, 2017 at 12:00 am

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

    Reply
    • Vegan says

      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
  7. Olwyn says

    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 says

      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
  8. Claire says

    May 1, 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 says

      May 1, 2017 at 11:45 pm

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

      Reply
      • Claire says

        May 1, 2017 at 11:50 pm

        Great, thank you. Sorry I missed that.

        Reply
  9. Claire Tutka says

    July 10, 2017 at 6:54 am

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

    Reply
    • Richa says

      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
  10. Sonia says

    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 says

      July 10, 2017 at 10:07 am

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

      Reply
  11. Vegan says

    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
  12. Randy says

    January 9, 2018 at 10:01 am

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

    Reply
    • Richa says

      January 9, 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
  13. Michelle says

    January 12, 2018 at 2:09 am

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

    Reply
    • Richa says

      January 12, 2018 at 9:36 am

      yes

      Reply
    • Richa says

      January 12, 2018 at 9:37 am

      mix them in a tbsp of flour and then fold in

      Reply
  14. Sioux Hertzberg says

    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 says

      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
  15. Josie says

    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 says

      January 12, 2018 at 10:50 pm

      yes

      Reply
  16. Shikha says

    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 says

      February 26, 2018 at 10:34 am

      Yes, add more orangejuice

      Reply
  17. Sri says

    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 says

      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
  18. Beans says

    April 2, 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
  19. Linda-H says

    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
  20. Bina says

    June 26, 2019 at 9:54 pm

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

    Reply
  21. Kashi says

    August 23, 2019 at 3:53 am

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

    Reply
    • Richa says

      August 23, 2019 at 10:47 am

      awesome! thanks!

      Reply
  22. Cindy U says

    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
  23. Vegan says

    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
  24. Bina says

    April 27, 2020 at 9:53 pm

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

    Reply
  25. Sandra says

    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 says

      May 21, 2020 at 7:27 pm

      Thank you =)

      Reply
  26. PMJ says

    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 says

      October 23, 2020 at 9:57 am

      Yay!!! Good to know about the nibs

      Reply
  27. Becky says

    January 3, 2021 at 4:16 pm

    Can I use all purpose flour

    Reply
  28. KT says

    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

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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. Read more about me and the blog...

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