Lemon Cranberry Muffins
Lemon cranberry muffins are a little sweet with pops of tart in every bite. Made using wholesome ingredients, simple methods, and just perfect for the holidays.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12 Muffins
- 1 cup whole wheat flour
- 1 cup large flake rolled oats or any quick oats
- 1/4 cup unrefined coconut sugar
- 1 tsp baking soda
- 2 tbsp baking powder
- 1/4 tsp sea salt
Preheat the oven to 375 degrees F.
In a large bowl, combine all the dry ingredients and mix well. Then add all the wet ingredients except the cranberries, to the same bowl, and mix until combined without over mixing. Fold in the cranberries.
Divide the mixture between your 12 muffins and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out dry. Remove from the oven and let cool before serving.
If using muffin liners, you must wait until the muffins are cooled to remove the paper liners or they will stick to the muffin. Alternatively, you may spray the liners or just use a non stick muffin pan to avoid greasing your tray.
Store leftovers at room temperature in a reusable container or covered in plastic wrap. Make sure you cover the muffins once cooled or they will get dry.
Muffins keep at room temperature for 3-4 days.
Serving: 1Muffin | Calories: 87kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Sodium: 162mg | Potassium: 284mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg