Healthy Lemon Cranberry Muffins
Prep time
Cook time
Total time
These lemon cranberry muffins are so yummy you won't believe they're actually good for you. Just one of the many delicious recipes found in Melissa's new cookbook, Melt in Your Mouth. You can get your copy here:
Recipe type: Dessert
Cuisine: Muffin
Serves: 12
  • 2 cups whole wheat pastry flour or organic sprouted wheat flour
  • 1½ cups frozen cranberries
  • 1 cup sucanat or coconut sugar
  • ½ cup almond milk, coconut milk, cow's milk, kefir or yogurt
  • ⅓ cup walnut or sunflower oil
  • 2 T fresh lemon juice
  • Zest of one lemon
  • 1 T apple cider vinegar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  1. Mix everything but the cranberries in a bowl. Once ingredients are well incorporated, fold in the cranberries.
  2. Fill muffin papers about ¾ of the way full. Bake at 350 degrees until brown and the middle springs back to the touch, about 20 minutes.
Recipe by Half-Scratched at