Vegan Cranberry Orange Muffins

These muffins are bright, bakery-worthy, and packed with tart cranberry and fresh orange flavor in every bite. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work that a traditional egg would, so there's no compromise on texture. Plant-based milk and neutral oil keep the crumb tender and moist, and freshly squeezed juice plus finely grated zest from a real orange give the batter a citrusy lift that bottled flavoring just can't match. The halved cranberries are folded in gently at the end, which means you get little pockets of juicy tartness rather than crushed fruit muddled throughout. An optional sprinkle of organic cane sugar on top bakes into a lightly crisp, golden crown that makes these look as good as they taste. The batch makes exactly 12, so they're perfect for meal prepping a week of breakfasts or bringing to a brunch where you want something impressive without a lot of fuss. No dairy, no eggs, no shortcuts — just a genuinely delicious muffin that happens to be completely plant-based.

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