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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
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.

Nutrition Facts

Serving Size 8-12 muffins

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