Lemon Cranberry Muffins

14 30 190
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Lemon Cranberry Muffins
Health Highlights


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


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 190
Calories from fat 65
Calories from saturated fat 36
Total Fat 7.2 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.5 g
Cholesterol 0
Sodium 113 mg
Potassium 330 mg
Total Carbohydrate 29.0 g
Dietary Fiber 3.6 g
Sugars 11.3 g
Protein 4.1 g

Dietary servings

Per Portion

Fruit 0.4
Grain 0.7
Meat Alternative 0.1

Energy sources


Meal Type(s)