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
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!