Foods These Cranberry Lemon Muffins combine sweet and tart in the perfect way. They are light and fluffy in texture, even though they are grain-free and use coconut flour. They are the perfect healthy snack for kids and parents alike.
I’m a big fan of cranberries. I pretty much like anything with cranberries in them. Furthermore, I love the combination of sweet and tart in these mini-cranberry muffins. And I really like that this recipe is healthy. If I’m looking for just a little something to nibble on or a fun afternoon snack – you’ve got a winner.
These Cranberry Lemon Muffins freeze up really well too. I pop whatever muffins I’m not going to eat into the freezer (after they’ve thoroughly cooled off, of course) and just pull a couple out a half hour before I want a snack. Voila!
If you’ve not done much baking with coconut flour, it’s a very different ingredient than many other flours. It’s very “thirsty,” which means it absorbs a lot of liquid, and it doesn’t take much in a recipe. You’ll see this recipe only uses 1/4 cup, but two eggs plus other liquid. This high ratio of eggs and liquid to flour is what makes a coconut flour recipe have a great texture and flavor.
Also, while it may be tempting to try the muffins as soon as they come out of the oven, these will have the best texture if you let them cool fully. Otherwise they could be quite crumbly.
Coconut Flour Cranberry Lemon Muffins (grain-free & sugar-free)
Ingredients
- 2 eggs
- 1/4 cup plain yogurt or the cream off the top of a can of organic coconut milk
- 2 tablespoons melted butter or coconut oil
- 1/8 teaspoon pure stevia extract or to taste- there is much difference between varieties of stevia
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 2 tablespoons xylitol
- 1/2 cup cranberries chopped
- 1/4 cup coconut flour
Instructions
- Preheat oven to 400 degrees.
- Mix together all ingredients except cranberries and coconut flour.
- Thoroughly mix in coconut flour.
- Chop the cranberries (a mini food processor works well) and then fold them into the batter.
- Grease a mini muffin pan really well (if you don't they'll stick!). Spoon the batter into the muffin cups.
- Bake at 400° F for approximately 15 minutes.
- Let the muffins cool off. I know, I'm always tempted to eat things as soon as they pop out of the oven too. But resist the urge. These muffins don't taste quite right until they cool off. But after they've cooled off, they're oh so tasty!
Notes
Nutrition
Let me know in the comments below if you love these Cranberry Lemon muffins as much as we do!
Yum! I made a similar bread over Christmas – bought extra cranberries and froze them 🙂
Yeah… I always buy extra cranberries around the holidays and freeze them. It’s such a shame they only have them available a couple months out of the year!
mmmm. gonna try these today! always looking for coconut flour recipies.
I hope they turned out yummy! 🙂
We made these today & they were yummy! They have a definite quiche-like egg texture & an a slight egg taste, but they are good.
It would be very helpful if you’d post how many servings you get from your recipes to give a rough idea. We only got 6 small muffins that were maybe 3/4- 1″ thick in a cupcake pan. Normally I would NEVER use 2 eggs for a mere 6 muffins, but since they are more of a belly filling & savory muffin, I think we will use them as a meal w/something else filling like yogurt, cottage cheese, or a salad & a creamy dressing.
I am also going to try to make them w/1 egg & an egg replacement so we can enjoy them more often & make more so we can all eat more than 1 :). My kids were begging for more, so I am going to double the recipe next time :).
Hi E,
Thanks for stopping by. They seemed to be a bit eggy when eaten right out of the oven, but I preferred them after they had cooled down. I enjoyed the taste and texture better.
I made these in mini-muffin tins, so they made quite a few, but I don’t remember how many off the top of my head. I will have to pay attention next time I make them and update this recipe though. Thanks for pointing that out and I’m glad your family enjoyed them!
Apparently we need to let them cool more then if we don’t want them to be so eggy (though they were still delicious that way)?! They were fairly cooled off but apparently not enough?! To be honest though, not sure if my family will want to wait anyway! LOL
I may just have to make these again right now.. I am guessing I will get a unanimous, “YES!!” vote if I poll my bunch ;).
I LOVE your blog.. I’ve been checking it out for a couple of months now. I enjoy the gluten free recipes as well as your fun posts within the recipes themselves. Keep up the great work!
Thanks so much for the kind words! I’m glad to hear your family has enjoyed this muffin recipe so much too – straight out of the oven or cooled off 🙂
I am so sharing this with my glueten free co-worker. Thanks! I would love for you to share on my Chic By You Link Party @ http://chicbytab.blogspot.ca/2014/03/chic-by-you-wednesday-link-party-2.html. Hope to see you there!
I am another one that buys extra cranberries during the holidays and freezes them. I have two packs and was looking for something to do with them. And since I LOVE the combination of lemon and cranberry I think I will be making these soon.
I hope they turn out good for you!
So soft and flavorful! I need to try this!
Coming from All Things Thursday Blog Hop! Come-by my blog and say hi! Thank you!
Thanks for stopping by 🙂
Cranberries are so good for us and your muffins are a wonderful way to incorporate them into a healthy diet. I like the idea of the lemon to enhance the flavour. Thank you for sharing this deliciously wholesome recipe with us at the Hearth and Soul hop.
Thank you so much for sharing this recipe! I made these tonight and I think they are absolutely wonderful!! I’m on a very restricted diet due to health issues/food allergies, and these muffins were an answer to prayer!
I’m so glad they worked out well for you. I know how difficult it can be to cook on a restrictive diet. There are several things we avoid in our household, but I know our diet isn’t as restrictive as some.
Can I substitute Truvia for Xylitol? My son has problems with his xylitol toothpaste. He says it burns his tongue, (but maybe it’s the mint!). Even so, I was wondering if I should start out with less of it in the batter.
Hi Polly,
It’s likely the mint causing the burning not the xylitol. I use xylitol in most of my baking and it doesn’t have a burning sensation and none of my kids have trouble with it. Truvia is a mix of erythritol and stevia. Erythritol is a sugar alcohol that is similar to xylitol. It is a LOT cheaper to just buy xylitol or erythritol and stevia separately than use Truvia. With that said, you should probably be able to sub out the xylitol and use truvia instead. Probably you could use close to a 1:1 ratio, but you may just need to experiment a bit. If you do use it, report back to let us know how much you used so others can do the same if they’d like!