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Lemon Cranberry Muffins

Lemon Cranberry Muffins

When I’m not feeling like chocolate chips in muffins (rare moments, I confess), I turn to something citrus-y. These have quickly become a new family favorite, they are so fragrant and the muffins bake up beautifully with a tender texture.
Course baking, muffins
Servings 12 muffins


  • 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


  1. 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.