If you've been hanging around Joy In Our Journey for a little while, you probably already know that I have a big love for all things sweet. ♥ While that used to be my downfall in life, now I can eat sweet treats and things without feeling the guilt. No guilt at all! That is so freeing to me! I've always enJOYed muffins of many varieties. One of my favorites was Cranberry Muffins with Creamy Orange Spread. I thought it would be fun to remake my old recipe and turn it into one that is just perfect for those following a Healthy and Trim / low-carb lifestyle plan of eating. If need to eat gluten free or low glycemic or paleo, this is a great muffin recipe for you to try. Better yet, this is a fun recipe to make for a sweet occasion, like breakfast on Valentine's Day! Hooray for sweetness! ♥ Makes 36 mini-muffins or 12 regular muffins.
Preheat oven to 350° F. Lightly spray muffin pans with coconut oil spray and set aside. Chop cranberries and nuts and set aside, along with 2 Tbsp. lemon zest. In a large bowl, whisk together almond flour, ground flax, coconut flour, baking powder, salt, and 1 cup of sweetener until combined. In a separate medium bowl, combine eggs, melted coconut oil, vanilla, lemon extract, almond milk, and lemon zest until combined. Add wet mixture to dry mixture and stir until just combined. Fold in the cranberries and the nuts. Spoon batter into greased muffin tins, filling 3/4 full. If desired, sprinkle tops of each muffin with granulated sweetener. Bake for 22-28 minutes (regular muffins) or 18-22 minutes for mini-muffins, or until a toothpick inserted in the center of muffins comes out clean. Cool 5-8 minutes in pan atop wire rack; flip muffin pan and remove muffins from pan onto wire rack. Cool completely on wire rack. Once cool, store in tightly sealed container. Creamy Lemon or Orange Spread: (optional)
14 Comments
Millicent
2/12/2014 01:28:16 am
Thank you!!!!! These look delicious!!!
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2/14/2014 10:30:31 pm
These look fantastic! I'm co-host of a new link party called Savoring Saturday. I would love it if you linked up your Lemon Cranberry Pecan Muffins!
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gabrielle
2/16/2014 10:13:03 am
hi julieanne! in the third paragraph of the instructions, it says buttermilk... is that supposed to be the almond milk? i was going to make these tomorrow and just noticed that-- i dont have any buttermilk, but im thinking maybe that was from the original recipe and just didnt get changed in the text?? thanks!
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Amy
6/1/2014 02:01:31 pm
Have you tried freezing these?
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Laura Hinton
2/12/2015 03:34:14 am
My husband and I love the muffins :)
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Hi, Laura, I'm thrilled that you both are enjoying this muffin recipe! :)
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Chrissy
6/17/2016 10:00:27 am
These are SO yummy! I just made them this week and the whole family loves them! Thanks for a healthy muffin recipe that actually tastes good :)
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Rhonda Brougher
2/25/2020 06:10:03 am
Have you ever tried this recipe with the THM baking blend?
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Hi! I'm Julieanne!
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