• Preheat oven to 425 degrees. 
• Grease muffin tins or line them with paper liners.
• In a ⅔ cup measuring cup, add the vinegar.  Fill the remaining cup with dairy free milk.  This makes vegan buttermilk, set aside. 
• In a food processor, pulse the fresh cranberries until small, but do not puree.
• In a large bowl, whisk together the applesauce, maple syrup, oil, orange juice, vanilla and zest.
• Add in the buttermilk.  Beat together just until combined. 
• Add in the flour, baking powder, baking soda, and salt. Combine with a spatula just until combined.
• Fold in the cranberries and walnuts if adding. Do not overmix.
• Fill tins ¾ of the way full. 
• Add optional crumble topping if including (see directions below). 
• Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean. 
• Remove from oven and let cool. 

Crumble Topping, Optional

• In a bowl, stir together the sugar, flour and cinnamon.  Add in cut vegan butter and combine with a fork until a sand like texture. Do not overmix.  Sprinkle on top before going into the oven.