lemon cranberry muffins

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!

Lemon Cranberry Muffins Clean Eating Recipe
Lemon Cranberry Muffins

Lemon Cranberry Muffins Clean Eating Recipe

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!

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.

Lemon Cranberry Muffins Clean Eating Recipe
Lemon Cranberry Muffins

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.

cranberry recipe

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

lemon cranberry muffins

Pour the wet mixture into the dry mixture and combine.

lemon cranberry muffins

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

lemon cranberry muffins

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!

Course Appetizer, Dessert, Snack
Cuisine American
Keyword lemon cranberry muffins, lemon muffins
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 164 kcal

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.
  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.
Nutrition Facts
LEMON CRANBERRY MUFFINS
Amount Per Serving
Calories 164 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Sodium 9mg 0%
Potassium 89mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 13g
Protein 3g 6%
Vitamin A 0.4%
Vitamin C 3%
Calcium 5%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

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