So many delicious foods can make this time of year a real challenge. Today I’m sharing a recipe for (relatively healthy) Cranberry Lemon Muffins! Cranberries are one of my favorite parts of Thanksgiving and Christmas. (I’m a huge fan of fresh cranberry relish – the canned cranberry sauce is ok, but my heart is really with the fresh stuff.) While I do use cranberries in various recipes throughout the year, their usage tends to skyrocket in November and December.
And muffins? Well, they’re kind of like cupcakes and I love both. Whip up a batch of these muffins and have them on hand for a quick breakfast or yummy snack.
- 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
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.
I think these would also be great to freeze – or as a gift. A basket of muffins? I’d be ecstatic to receive that.
Are you a fan of cranberries or muffins (or better yet, BOTH?)