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
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.