Mini Vegan Orange Muffins Recipe

muffins in a bowl

Fresh-squeezed orange juice AND grated orange peel?  Oh, yeah! These muffins are light, moist and super-orangey.

Their miniature size makes them the perfect on-the-go snack.  Pile them on a plate to take to a book club meeting or mom’s meetup. Great for kids’ lunches and after-school snacks, too.

What’s not to love about these little gems?

NOTE: To make a non-vegan version of these mini orange muffins, see the ingredient substitutions in the notes below the recipe.

Mini Vegan Orange Muffins

Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Breads, Snacks
Cuisine: American, Vegan, Vegetarian
Yield: 18 muffins


  • 1/2 cup (1 stick) Earth Balance at room temperature
  • 2/3 cup sugar
  • 1 1/2 teaspoons EnerG
  • 2 tablespoons water
  • 1/2 cup freshly-squeezed orange juice
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup plain soy milk
  • 2 teaspoons lemon juice or vinegar


  • Preheat oven to 350 degrees.
  • Spray 36 mini muffin cups with non-stick spray.
  • Combine soy milk and lemon juice or vinegar and allow to sit until needed.
  • In a small bowl, combine EnerG and water. Whisk well.
  • Beat Earth Balance and sugar with a mixer until smooth.
  • Add EnerG mixture and beat well.
  • Beat in orange juice.
  • In a separate bowl, combine flours, orange peel, baking powder,salt and baking soda.
  • On low speed, add in half of the flour mixture, followed by all of the soy milk mixture.
  • Add the remaining flour mixture and mix just until dry ingredients are incorporated.
  • Spoon batter equally into sprayed muffin cups.
  • Bake 20-25 minutes, or until tops are lightly browned and a toothpick inserted into the center of a muffin comes out with moist crumbs attached.
  • Remove muffins to a rack.
  • Serve warm or at room temperature.
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