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Cranberry Orange Pulp Muffins and Homemade Orange Juice- No Juicer Required!

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Cranberry Orange Pulp Muffins is a healthy breakfast recipe that uses fresh pulp, creating a flavorful, sweet, and fiber filled treat.
There is something so perfect about cranberry orange muffins with the sweet, tangy, and nutty flavors coming together.

Theses flavors remind me of the winter holidays, but this is a recipe you’ll want to have year round!

No juicer required for this recipe- just a nut milk bag to make your juice! This recipe is easily made without any expensive equipment- now that you can juice easily- let’s reuse that pulp for a healthy and ultra-tasty recipe!

What can be better than a healthy, delicious, and zero waste recipe?!

Spiced cranberry orange muffins are the perfect winter treat for breakfast! What I love about this recipe is that it uses leftover orange pulp from when your homemade orange juice- so you can enjoy your OJ with your muffins- waste free! 

Looking for Other Vegan Muffin Recipes?

Try these floral yet fruity Blackberry Lavender Muffins!
Or maybe these Raspberry White Chocolate Muffins are more your speed?

What Type of Oranges For these Muffins?


These muffins are best with flavorful mandarin oranges however they will also work with Navel or whatever your favorite variety is!

A cranberry orange muffin on a plate, with more muffins in the background

To Make Homemade Orange Juice- Without a Juicer

To make Cranberry Orange Pulp Muffins you need a blender, a nut milk bag (I’ve found the thin fabric bags bulk bags from Sprouts totally works as a nut milk bag!), some bowls, and a muffin tin.

You can also use a juicer if you have one!

Making the juice is easy, but if you are using mandarin oranges, peeling can require some patience!
To make two glasses of orange juice it takes 12 mandarin oranges! That’s a lot of peeling, but there is nothing better compared to freshly made orange juice.
To use a navel orange you’ll want to use about 5-6 oranges. It really varies on the size of the orange on how many you’ll need. The goal is to get 2 cups worth of orange pulp!
If you try it out with another citrus fruit like grapefruit please comment below and share how it turned out!

Blend up the peeled oranges with 1/2 cup water for 3-5 minutes or until it is smooth. Then you’ll strain it with your nut milk bag.
This juice will be powerful in flavor! Consider adding a bit of water to help dilute the flavor if you find it too strong.

Cranberry Orange Pulp Muffins on a wooden board

Other Add Ins

This recipe is the best with fresh cranberries, it creates nice juicy spots in the muffins. In a pinch, dried cranberries can work, but they’ll leave you with a less desirable texture. If you don’t like cranberries try this recipe with chopped up strawberries or blueberries!
I would again, recommend you use fresh fruit.
One last fun option is to add white chocolate to this!

For decoration I added a simple glaze to these muffins. The sweet glaze adds a nice contrast to the sour cranberries, however it is still delightful without it. Another option would be to do a streusel topping for the muffins like in Peach Streusel Recipe.

If you are into being more eco friendly be sure to check out my post on how to eat seasonally in Colorado (or where ever you may be!)

Cranberry Orange Pulp Muffins and Homemade Orange Juice- No Juicer Required!

Spiced cranberry orange muffins are the perfect winter treat for breakfast! What I love about this recipe is that it uses leftover orange pulp from when your homemade orange juice- so you can enjoy your OJ with your muffins- waste free! 
Print Recipe
CourseBaking, Breakfast
CuisineAmerican
Prep Time10 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Servings12 servings
Calories291kcal

Ingredients

Instructions

  • Peel your oranges and add the blender with the 1/2 cup water
    Blend on high until smooth.
  • Pour the mixture into a nut milk bag and squeeze the juice out over a large bowl. Straining over a large bowl helps prevent mess.
  • Set aside your juice for your drinking enjoyment and set aside your pulp for future steps
  • Preheat oven to 350 F
  • Cream your butter with sugar for 2 minutes using an electric mixer to make it light and fluffy
  • Add orange pulp and vanilla, and cream for one minute- set aside
  • In a large bowl sift in 2 cups of flour, baking powder, salt, cinnamon, and nutmeg
  • Add your orange cream mixture and chopped cranberries to the dry ingredients and fold to mix, only to combine.
    Over mixing will make muffins tough and gummy.
  • Bake for 18-20 mins, until a toothpick comes out clean of the center
  • Optional! Allow to cool fully and add your choice of glaze,
    Try a mixture of 1/3 cup powdered sugar, 1 tbs orange juice, 1 tsp rum

Nutrition

Calories: 291kcal | Carbohydrates: 56g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 365mg | Fiber: 4g | Sugar: 37g | Vitamin A: 3627IU | Vitamin C: 84mg | Calcium: 44mg | Iron: 2mg

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By on November 13th, 2020

About Jessica Flowers

Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products!

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3 thoughts on “Cranberry Orange Pulp Muffins and Homemade Orange Juice- No Juicer Required!”

    • Dried cranberries will work, but it might lead to a drier muffin. Frozen or fresh cranberries will add moist pockets throughout the muffin that might be lacking with dried. I bet the chewiness of the dried could be fun- if you try it would you report back?

      Reply

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