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Lemon Cranberry Muffins

Gluten-free and Dairy-free. Contains nuts and eggs.

I LOVE lemon baked goods so these little bits of joy are by far one of my go-to things to bake to turn a rainy day into one that's full of delicious my tummy! 
I do call for 2 zested lemons, but if you are not a lover of tart then only use one lemon
and add a bit more maple syrup! 

1 cup almond flour

1 cup 1:1 flour

1tsp flax

pinch of salt 

1tsp baking powder

2 lemons zested

1/8 cup fresh squeezed lemon juice

1/4 cup oat milk 

1tsp vanilla

2 eggs

2 tbsp coconut oil

1/4 cup maple syrup

1 1/2 cup fresh cranberries (you can use frozen, but take them out 20 mins ahead of time)


  • Preheat oven to 30

  • mix wet and dry ingredients separately and then add the dry to the wet. Folding it in and lights ly stirring so as not to over stir

  • scoop into a muffin tin lined with parchment cups

  • bake for 27-30mins or until a toothpick comes out clean. 

  • Enjoy!

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