GF Cranberry Lemon Muffins

by | Jun 30, 2016 | 8 comments

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 minsDifficultyBeginner
 2 cups almond meal
 1 cup dried cranberries (oil and preservative free)
 1/2 cup butter, ghee or coconut oil, melted
 3 large free-range eggs
 Zest of 1 lemon
 1 tsp baking soda
 1/3 cup of honey or 1/2 cup Changing Habits Rapadura Sugar
Optional Add Ins: zest of 1 orange or other dried fruit
1

Preheat the oven to 180C and grease and line a muffin tray with paper muffin cups.

2

In a medium sized bowl combine all the dry ingredients together.

3

In another bowl, combine all the wet ingredients together with a whisk. Then stir the wet ingredients into the dry ingredients until evenly combined (trying not to over mix it).

4

Pour or scoop the mixture into the pre-prepared tray evenly, it should make between 8-12 depending on the size of your muffin trays.

5

Place in the oven and bake for roughly 25 minutes or until golden brown. When ready, remove from the oven and allow to cool on a wire rack.

6

Store in an air-tight container.

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Ingredients

 2 cups almond meal
 1 cup dried cranberries (oil and preservative free)
 1/2 cup butter, ghee or coconut oil, melted
 3 large free-range eggs
 Zest of 1 lemon
 1 tsp baking soda
 1/3 cup of honey or 1/2 cup Changing Habits Rapadura Sugar
Optional Add Ins: zest of 1 orange or other dried fruit

Directions

1

Preheat the oven to 180C and grease and line a muffin tray with paper muffin cups.

2

In a medium sized bowl combine all the dry ingredients together.

3

In another bowl, combine all the wet ingredients together with a whisk. Then stir the wet ingredients into the dry ingredients until evenly combined (trying not to over mix it).

4

Pour or scoop the mixture into the pre-prepared tray evenly, it should make between 8-12 depending on the size of your muffin trays.

5

Place in the oven and bake for roughly 25 minutes or until golden brown. When ready, remove from the oven and allow to cool on a wire rack.

6

Store in an air-tight container.

GF Cranberry Lemon Muffins
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8 Comments

  1. Sarah

    Wow! Super delicious and very moist! Next time I think I will have to double the batch as there was not enough! I will be making these again without a doubt! Highly recommend!

    Reply
    • Jordan-Changing Habits Nutritionist

      Thanks for your feedback Sarah, yep they are definitely a winner!

      Reply
  2. Jen

    Delicious & so easy to make! Plus, I substituted the honey for pure maple syrup because that’s what I had in the pantry. Thanks for the recipe.

    Reply
  3. Bronwyn

    mmm yes these muffins were yummy!! I used fresh bluberries and pure maple syrup. They were easy to make and they turned out perfectly -which doesn’t usually happen when i bake!! Thanks 🙂

    Reply
  4. Moira

    2 what of almond meal.

    Reply
    • Jordan Pie

      Hi Moira,
      So sorry, it should read 2 cups. We’ve recently just changed our recipe platform over and through the change, some of the recipe measurements didn’t transfer over properly. We will fix this up now 🙂

      Reply
  5. Kristy

    Are there any suggestions for egg free options? Currently gut healing with my 7 year old on egg free dairy free gluten free diet. These sound great for lunch boxes

    Reply
    • Jordan Pie

      Hi Kristy,
      Unfortunately, we haven’t tried any egg-free versions of this recipe

      Reply

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