With the holidays around the corner, I find myself doing a little less cooking, and a little more baking. Not great for the waist line, but I try to cut the caloric corners where I can. Even in delicious baked goods such as these lemon cranberry muffins. This delicious dessert contains zero refined sugar. Instead, it uses coconut sugar to give these all the sweetness they need. Okay, let’s be real, they’re still muffins. So I don’t suggest eating the entire batch alone. Phone a friend. 🙂
These muffins are super simple to prepare, requiring very little time and using common ingredients. Just whisk together all the dry ingredients in one bowl, the wet in another. Then incorporate into one batter and fold in the cranberries. You may use muffin liners, or grease your muffin trays. I like using the liners to save a few calories, plus they’re easier to remove from the tray once baked.
These muffins are seriously bursting with cranberries! Every bite is guaranteed a mouthful of delicious cranberry flavour. If you don’t want quite as many, feel free to use a little less. This muffin recipe is also a great base for other fill ins. You may substitute the cranberries for blueberries, raisins, or even chocolate chips!
Want to make these cranberry muffins gluten free?
Substitute the wheat flour for all purpose gluten free flour instead. For the oats, I use these by Bob’s, but you may also substitute for a certified gluten free variety instead.
Serve your lemon cranberry muffins warm, or at room temperature. You may also reheat in the microwave or toaster oven.
Or for a truly guilt free muffin that you can enjoy for breakfast, give these Sugar Free Zucchini Muffins a try.