Lemon Cranberry Muffins
All I can say about these muffins is that they are sheer goodness. These Lemon Cranberry Muffins are the perfect mixture of sweet & tart, with a lemon-y goodness that’s very hard to resist. Trust me I know… I could hardly leave these alone. If it weren’t for the other people that live in my house who ate them too, I might have gobbled up the whole batch in a very short period of time.
Make sure you have some good self-control or someone to share these with before you make them! 😬🙃
But whether you eat them all or not, they are packed full of good ingredients & just enough lemon greatness to get your day started right! But don’t confine these delicious muffins just to your morning. They would be just as wonderful as a snack or a dessert!
And if you need ideas for other healthy muffins, check out these Chocolate Zucchini Muffins or these Blueberry Muffins.
Lemon Cranberry Muffins
makes 10 regular size muffins
dry ingredients
1 cup almond flour
1/2 cup maple sugar
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dried cranberries (no sugar added)
zest from one lemon
wet ingredients
1/4 cup avocado oil
1/4 cup lemon juice
2 eggs
directions
preheat the oven to 350º and line a muffin pan with paper baking cups.
in a medium size bowl combine all of the dry ingredients except the dried cranberries.
in a seperate small bowl whisk together avocado oil, lemon juice & eggs.
add the liquid to the flour mixture & whisk well. fold in the dried cranberries.
equally divide the batter among 10 standard size muffin cups & bake 14-17 minutes until a wooden toothpick comes out clean.