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!
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.
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
Bake for 20 to 22 minutes.
Cool for a few minutes and serve.
Blender Chia Orange Cranberry Muffins
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
Nutrition
Neni says
March 14, 2017 at 11:55 pmThat sounds so good. I never made muffins with chia so I have to give it a try.
Janice (Singapore) says
March 15, 2017 at 12:23 amGreat simple recipe not too many ingredients I will try it out. Thanks
Richa says
March 15, 2017 at 4:27 pmThanks! these are super simple and so good!
Catherine says
March 20, 2017 at 11:03 amI 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.
Richa says
March 20, 2017 at 1:35 pmAwesome! exactly, just one blender, rinse well and done.
Bernice Lim says
September 2, 2017 at 7:49 pmHi
Can you please let me know
1 cup flour = ? gram
1cup milk = ? ml
1 cup orange juice = ? ml
Thanks in advance
Richa says
September 2, 2017 at 8:04 pm1 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
Bethany says
March 20, 2017 at 2:02 pmThese are so yummy! I made them on Saturday and now I’m making them again today with an apple-y profile. <3
Ashlee says
March 23, 2017 at 9:27 amFor 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
Richa says
March 23, 2017 at 12:56 pmI 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.
Doaa says
March 27, 2017 at 10:45 amWhat if I wanna make it without the sugar??
How can i replace it??
Richa says
March 27, 2017 at 11:37 pmYou 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
Chrysa says
April 22, 2017 at 7:58 amI 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
Tina says
March 29, 2017 at 12:00 amVery good! I love this muffins! And they are so easy to make!
Olwyn says
April 29, 2017 at 3:12 pmI have made these twice now and Love them. Delicious! Thank you.
Am going to try them with millet flour and see how that works?
Claire says
May 1, 2017 at 5:47 amThese 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?
Richa says
May 1, 2017 at 11:45 pmyes, see recipe notes on how to make them gluten-free
Claire says
May 1, 2017 at 11:50 pmGreat, thank you. Sorry I missed that.
Claire Tutka says
July 10, 2017 at 6:54 amJust wondering if you have the calorie content per serve of any of your recipes?
Richa says
July 10, 2017 at 10:06 amI 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.
Sonia says
July 10, 2017 at 8:04 amThese sound delicious!
Can I make this as a cake instead, would the baking times differ?
Richa says
July 10, 2017 at 10:07 amyes. bake for 35 minutes or longer. Check in the center before removing the cake
Vegan says
July 19, 2017 at 7:52 amMade these today – absolutely the best muffins I’ve ever eaten!!! They are simply delicious!! Thanks for another awesome recipe!!! <3 <3 <3
Randy says
January 9, 2018 at 10:01 amHow would you adjust the baking time for loaf rather than muffins? Love your recipes!
Richa says
January 9, 2018 at 10:33 amThanks! 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.
Michelle says
January 12, 2018 at 2:09 amCan you fold in the cranberries instead of placing them on top?
Richa says
January 12, 2018 at 9:36 amyes
Richa says
January 12, 2018 at 9:37 ammix them in a tbsp of flour and then fold in
Sioux Hertzberg says
January 12, 2018 at 8:48 amIt’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.
Richa says
January 12, 2018 at 9:33 amlol yeah, its for someone cooking up many things over the weekend prepping for the week i guess 🙂
Josie says
January 12, 2018 at 8:01 pmHi, these look delish.
I was wondering if you could use dried cranberries instead of frozen?
Thank You!
Richa says
January 12, 2018 at 10:50 pmyes
Shikha says
February 25, 2018 at 10:05 pmMy mixture was a little dry after combining everything…so I added 1/4 cup water …can I replace it with orange juice.
Richa says
February 26, 2018 at 10:34 amYes, add more orangejuice
Sri says
March 28, 2018 at 2:45 amCan 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.
Richa says
March 28, 2018 at 3:17 amuse this and bake into muffins. https://www.veganricha.com/2015/05/vegan-yellow-cake-recipe.html
Beans says
April 2, 2018 at 7:56 amMade 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.
Linda-H says
October 16, 2018 at 6:30 pmYummy! 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!
Bina says
June 26, 2019 at 9:54 pmCannot wait to try it. Looks delicious!!!
Kashi says
August 23, 2019 at 3:53 amI’ve made these muffins several times and they’re delicious!
Richa says
August 23, 2019 at 10:47 amawesome! thanks!
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!