Lemon Cranberry Muffins

Lemon Cranberry Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 12

Ingredients


3/4 cup Almond milk, unsweetened
1/4 cup Applesauce, unsweetened
1 tbsp Baking powder
1 cup Buckwheat flour
1/4 cup Coconut oil
1/4 cup Coconut sugar
1 cup Cranberries (halved)
12 date(s) Dates
2 tbsp Flaxseed meal (ground)
1/4 cup Lemon juice
1/2 tsp Salt
1/3 cup Slivered almonds
1 cup Spelt flour
6 tbsp Water

Instructions


Preheat oven to 400 degrees F (205 degrees C).

Grease 12 muffin cups, or line with paper muffin liners.

Prepare “flax-eggs” with the 2 tbps flax to 6 tbsp water.

Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup. To sour milk; beat “flax-eggs”, oil, and milk mixture in a bowl. Stir “flax-egg” mixture into flour mixture until just moistened; fold in cranberries.

Fill prepared muffin cups two-thirds full; sprinkle with almonds.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 197
Calories from fat 67
Calories from saturated fat 37
Total Fat 7.4 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.5 g
Cholesterol 0
Sodium 239 mg
Potassium 220 mg
Total Carbohydrate 28.9 g
Dietary Fiber 3.8 g
Sugars 10.9 g
Protein 3.7 g

Dietary servings

Per Portion


Fruit 0.4
Grain 0.7
Meat Alternative 0.1

Energy sources


Pygal59%464.56668141823354218.4209071964985534%292.29892648130806192.07011883022738%359.41574499786753109.6984704357115159%34%8%CarbohydratesFatProtein
Recipe from:
Snack