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Vegan Orange Cherry Muffins

These vegan orange cherry muffins are delightfully sweet, fruity, and simple to make! The focused fruit flavors of orange, cherry, and banana make them a healthy go-to.

Vegan Orange Cherry Muffins. If you’re vegan, you’re probably thinking yaaaaaaas! If you’re not a vegan you’re probably think, um no. But, hear me out. Because I know this is going to sound crazy, but vegan baked goods are some of the fluffiest, moistest, most delicious baked goods I’ve ever tried. And I’ve tried a lot of baked treats.

Autumn Calabrese and her brother Chef Bobby Calabrese have rounded out the rest of the recipe using gluten-free flour, almond flour, baking powder, chopped walnuts, sea salt, ground flaxseed, vanilla, maple syrup, orange juice, peanut butter, and of course, orange zest and cherries.


Vegan Orange Cherry Muffins

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By: Team Beachbody
12 servings, 1 muffin each
Prep Time
10 min.
Cook Time
20 min.


  • 1 cup banana, large, very ripe
  • 1/2 cup cherries, chopped, fresh
  • 1 tbsp. orange zest
  • 3/4 cup fresh orange juice (approx 1-2 medium oranges)
  • 2 tsp. ground flaxseed
  • 1/2 cup walnuts, raw, chopped
  • 2 tbsp. all-natural peanut butter
  • 1 1/2 cup all-purpose flour, gluten-free
  • 1/2 cup almond flour
  • 2 tsp. baking powder
  • 1/4 cup extra-virgin organic coconut oil
  • 3/4 cup maple syrup, Grade B
  • 1 tsp. sea salt (or Himalayan salt)
  • 1 tsp. pure vanilla extract
  • 1 can nonstick cooking spray


Here are your instructions:

  1. 1. Preheat oven to 375º F.
    2. Prepare 12 muffin cups by lining with muffin papers and lightly coating
    with spray.
    3. Combine flour, almond flour, baking powder, walnuts, and salt in a large
    mixing bowl; mix well. Set aside.
    4. Place oil, peanut butter, maple syrup, orange peel, orange juice, ground
    flaxseed, banana, and extract in blender; cover. Blend until smooth;
    approx. 30 seconds.
    5. Add peanut butter mixture to flour mixture; mix until just moistened. Do
    not overmix.
    6. Add cherries; fold until just mixed.
    7. Spoon batter into prepared muffin cups. (One-quarter cup batter should fill
    each cup about three-quarters full.)
    8. Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick
    inserted into the center of a muffin comes out clean.
    9. Remove from oven; allow to cool for 5 to 10 minutes before removing
    muffins from pan and cooling completely on a rack. Enjoy!
    • Not all brands of all-purpose gluten-free flour are vegan, so be sure to
    check the label.
    • Grade B maple syrup has a very strong, intense flavor that can be similar
    to molasses, and is perfect for baking.

Recipe Notes


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Nutritional Information:

  • Calories: 240
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 32 g
  • Sugar: 18 g
  • Cholesterol: 0 mg
  • Sodium: 266 mg
  • Fiber: 3 g
  • Protein: 4 g