Lemon Cranberry Muffins Clean Eating Recipe

These are the lemon cranberry muffins you didn’t know you needed! These lemon flavored bites of deliciousness are perfect for brunch with friends or as a grab and go breakfast. Packed with protein and clean eating approved!

Last night I realized that the brunch I had planned earlier this summer is happening this weekend. I haven’t given it much thought since it seemed so far away, however I was quickly running out of time! I immediately started running through ideas. What about banana bread or peanut butter cookies?

These are all my favorites but I wanted something that would stand alone with tea, coffee and mimosas. As much as I enjoy cooking, sometimes I just want to make something simple, yet impressive. Then I remembered this recipe for Lemon Cranberry Muffins!

Clean Eating Brunch Muffins

Now that we are nearing middle age (I swear we are still 25 at heart…) we are all trying to eat healthier. However, that doesn’t mean that we need to sacrifice taste. There are many ways to take a traditionally unhealthy treat, like muffins, and make them nutritious and delicious.

As a bonus, this recipe uses both spelt flour and almond flour in place of white flour. The shredded zucchini provides extra nutrition (perfect for kids too) and also helps to keeps the muffins moist when using denser flour.

On first glance, I know this recipe may look intimidating. But fear not – I think you will be pleasantly surprised with how easy it is. You will also love the results!

Be sure to let me know how yours turned out! Better yet, send pictures! 🙂

LEMON CRANBERRY MUFFINS

Ingredients

• 1 cups spelt flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking powder
• Zest of one lemon
• Juice of one lemon (about 1/4 cup)
• 1/2 cup frozen cranberries
• 1 tablespoon water
• 1/4 cup + 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 cup shredded zucchini
• 1/4 cup almond milk

Instructions

1. Preheat the oven to 350 degrees.

Combine the first four ingredients in a large bowl.

In the microwave, melt the honey and coconut oil together. Once melted, mix with the lemon juice.

In a mini blender, combine the cranberries and water. Blend until cranberries are chunky.

Pour the wet mixture into the dry mixture and combine.

Fold in the cranberries and mix.

Stir in the zucchini.

Finally, add in the almond milk and stir until a batter forms,

Line a baking tray with silicone muffin cups and portion out the batter evenly

Bake for 12 minutes, rotate the tray and bake another eight remove from the oven and let cool in the pan.

Makes 12 muffins.

LEMON CRANBERRY MUFFINS

These delicious lemon cranberry muffins will impress a crowd! Only you will know how easy they are to make!

• 1 cups spelt flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking powder
• Zest of one lemon
• Juice of one lemon (about 1/4 cup)
• 1/2 cup frozen cranberries
• 1 tablespoon water
• 1/4 cup + 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 cup shredded zucchini
• 1/4 cup almond milk

1. Preheat the oven to 350 degrees.
2. Combine the first four ingredients in a large bowl.
3. In the microwave, melt the honey and coconut oil together. Once melted, mix with the lemon juice.
4. In a mini blender, combine the cranberries and water. Blend until cranberries are chunky.
5. Pour the wet mixture into the dry mixture and combine. Fold in the cranberries and mix.
6. Stir in the zucchini.
7. Finally, add in the almond milk and stir until a batter forms,
8. Line a baking tray with silicone muffin cups and portion out the batter evenly.
9. Bake for 12 minutes, rotate the tray and bake another eight remove from the oven and let cool in the pan.
10. Makes 12 muffins.