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)
- 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
- 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!
Let me know in the comments below if you love these Cranberry Lemon muffins as much as we do!