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
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!