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GF Cranberry Lemon Muffins

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

 2 cups almond meal
 A good pinch of Changing Habits Seaweed Salt
 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

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


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


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).


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.


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.


Store in an air-tight container.

Nutrition Facts

Serving Size 8-12 muffins

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