Fragrant, tender Lemon Cranberry Muffins! Perfect for snacking, breakfast, or a special brunch. Dairy-free, vegan, nut-free, whole-grain, and oil-free.
This just out of the oven:
Lemon Cranberry Muffins!
It’s been a while since I’ve posted a new muffin recipe.
Guess I’ve been in the chocolate frame of mind. Desserts. Chocolate. More chocolate.
Occasionally I want to bake something other than chocolate.
Not often, but it happens. 😬
On those rare occasions, I lean towards something cinnamon-y or citrus-y.
These Lemon Cranberry Muffins are delightful. Mixing the batter, you take in the aroma of the fresh lemon zest. Then, your house is filled with the sweet citrus aroma as it bakes.
With a tender crumb and just-sweet-enough, these muffins are perfect for breakfast, snacking, or a special brunch.
Hope you enjoy… and Merry Christmas my friends! x Dreena
Lemon Cranberry Muffins
Ingredients
- 1 cup whole-grain spelt flour
- 1 cup oat flour
- 1/2 cup shredded unsweetened coconut
- 2 tsp baking powder
- 1/2 tsp baking soda
- 11/2 tsp lemon zest
- 1/4 tsp sea salt
- 1/3 cup dried cranberries
- 1 cup plain or vanilla non-dairy yogurt
- 1/3 cup plain non-dairy milk
- 1/2 cup pure maple syrup
- 1 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F. In a large bowl, combine the spelt flour, oat flour, coconut, baking powder, baking soda, salt, and lemon zest. Mix well. In another bowl, whisk together the yogurt, maple syrup, milk, and lemon juice. Add the wet mixture to the dry, and stir through until just combined. Scoop into a muffin tray with muffin liners (parchment liners work well), filling 12. Bake for 19-22 minutes, until set and golden. Remove and let cool in the muffin pan for a few minutes, then transfer to a cooling rack to cool completely.
photos credit: Nicole Axworthy
Yulca says
Absolutely delicious. A bunch of omnivores devoured them. Only change I made was to double the lemon juice for some extra zing. Yum!
Sherri B says
These are perfect! I didn’t see the cranberries listed in the recipe directions, just the ingredient list, but folded them in last before filling the muffin cups. Going to make these often!
Karen Casalone says
A friend of mine saw me rave about these muffins on facebook and now she wants to make them but she has to follow a gluten free diet. Is there something gluten free that she can substitute for the spelt flour. Btw, this is one of my husband’s favorite muffins and I have some on hand for him in the freezer at all times.
Dreena says
Hi Karen, thanks for the kind note, I’m so happy the muffins are being enjoyed! 🙂 So, I haven’t tested them gluten-free but what I’d recommend is that you use an all-purpose GF blend. I do find that GF goods tend to dry out more quickly, so you may notice that after a day or so. Hope that helps.
Chris says
We used buckwheat in place of the spelt as we didn’t have it at that moment. And of course you can use gf oats to make oat flour yourself if you can’t find gf oat flour.
Cynthia says
These are amazing!! Thanks for the recipe❤️
Dreena says
Delighted you are enjoying them, thanks Cynthia!
Sue Gilmore says
I like to cook oil-free. Do you know where to get some oil-free cranberries?
Dreena says
Hi Sue, there are some available, you have to dig a little to find them. Here’s one brand: https://amzn.to/35wG55h The oil in cranberries is typically less than 1% so for most people rather negligible. But, hope this link helps.
Julie says
I just made these and they’re delicious! My only sub was white whole wheat flour for the spelt flour. I’ll definitely be making these again!
Dreena says
Terrific! Thanks for the feedback, Julie.
Marion says
These are my new favourite muffins! I just love them!
Lee says
Wow these are amazing! A few of my subs – I actually used almond flour instead of spelt, used vega vanilla protein yogurt, reduced the maple syrup to 1/3 cup, and used fresh cranberries. They are so good, moist, and I love the lemon and cranberry combo! Will definitely be making again.
Kelly Stevens says
Hi Dreena, I heard your interview on How to Cook Without Oil on The Exam Room podcast, which led me to check out your blog. So glad I did! I made these Lemon Cranberry muffins and they were a big hit. I ordered Let Them Eat Vegan and can’t wait to try out some more of your recipes.
Dreena says
Oh fabulous! Glad you found my site, Kelly. I haven’t heard the podcast yet myself – have to check it out. Enjoy the recipes! (p.s. LTEV cookbook isn’t entirely oil-free, however Plant-Powered Families is – and my 2 books with Dr. Barnard)
Beth says
So glad I found youir site! What a treasure of delightfully delectable recipes! I ‘m not working due to brain fog from 2 auto immune diseases. So this is really appreciated! Thank you!
Nina says
These muffins were delicious! I decided to make them since I had just made some soy yogurt in the Instant Pot. Devine!! I followed the recipe as is, with no subs. I will be making again for sure!
Rebecca Cody says
Dreena, Thanks for this delicious recipe. I was eager to make it, but didn’t have some of the ingredients, so I made the following changes and the muffins were delicious:
1 1/2 cups whole wheat pastry flour. This made them turn out pretty sturdy, so next time I’ll use part oat flour.
I didn’t have plain plant based yogurt, or any yogurt, so I used an extra cup of oat milk.
I wanted stronger lemon flavor so I added a second tablespoon of lemon juice.
The lemon flavor was just right for me with this added tablespoon.
So I guess the moral to the story is to be brave and make changes when you don’t have what you need. Many years ago I lived on a farm that was 17 miles from the nearest grocery store, so I learned to substitute ingredients, and it usually works out just fine.
Mervat Handawy says
I made them for breakfast this morning so delicious and light love the coconut taste i offered my mom one and she asked for more my daughter liked them but she think they are not sweet enough for her my husband ates four thank you so much and happy holidays
Dreena says
Oh how lovely! This made my morning, thank you Mervat. Happy holidays to you and your family as well!
Marcy says
Aim not a big fan of shredded coconut in recipes. Do you think these would turn out ok if I left the coconut out?
Dreena says
For sure, you can sub in a little rolled oats. You should sub something for the volume, so I’d use about 1/4 – 1/3 cup rolled oats for the 1/2 cup coconut, since it absorbs more moisture.
Julia says
Could you suggest a substitute for the coconut please. Thanks
Dreena says
Hi Julia, you bet. Just answered same for Marcy, see above note. 🙂
Jen says
What about using real cranberries instead of dried?
Dreena says
Hi Jen, if you mean fresh cranberries, yes, you can use those as well. They will be a little more tart obviously, but should be just fine.
Tish says
How about using fresh cranberries and mixing a little of the maple syrup with the cranberries. Nuke them for 30 seconds to bring out the juices in the cranberries.
Amy L says
These look lovely! I am not gluten free – do you think I could sub 2 cups ap flour for the spelt and oat?
Dreena says
Hi Amy, these aren’t gf exactly, since spelt isn’t gluten-free. You can switch in AP flour, however it’s much denser than both oat and spelt, so I’m thinking use 2 cups less about 3-4 tbsp. (Maybe 1 3/4 cup). You may need to adjust the liquid slightly, but that should work okay!