My favorite taste tester is going on a diet. This is not good news.
This diet deal will require some serious re-inventing of the wheel over here. New standards will need to be implemented. No more –he ate two whole trays of that so it must be good– type ratings.
My favorite taste tester is also my best friend and has been for 16 years. He does not like it when I call him my “partner,” says it makes us sound like lesbians. I say it makes us sound like partners. Alas, he actually is my husband. And he is turning 41 tomorrow.
After all these years, I still love to just be with him. Still feel excited when he walks into the room. And of course feel irritated when he runs out of the kitchen leaving every single cupboard door open behind him. What can I say? Nothing. He has had to live with my “cleaning disorder” for years now, so why fret over a few open cabinets and such.
I’m going to make him these Cranberry Lemon Muffins tomorrow for a warm breakfast birthday treat.
Cranberry Lemon Muffins
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup dried cranberries
- ½ cup grapeseed oil or palm shortening
- 3 large eggs
- ½ cup agave nectar or honey
- 1 teaspoon lemon zest
- In a large bowl, combine almond flour, salt, baking soda and cranberries
- In a small bowl stir together oil, eggs, agave and lemon zest
- Stir wet ingredients into dry
- Spoon batter into a paper lined muffin pan
- Bake at 350°F for 25-30 minutes
- Cool and serve
These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more “liquidy” than usual they will sink just a tad after you remove them from the oven.
What’s wrong with sounding like Lesbians?
Oh you’re just blatantly homophobic
Samantha, thanks for your comment and sharing your opinion here.
I made these muffins a few years ago and just got back into healthy baking. I made a few adjustments because I wanted to bake and used what I had in the house! I only had 2 eggs, so I added in some greek yogurt, used Swerve sweetener in place of agave, and used butter in place oil. I also split the base batter adding blueberries in one half and other half chocolate chips. Turned out perfect! Very moist and delicious!
Jeff, thanks for your awesome comment! So glad to hear there were perfect :-)
OMG, these are amazing and so easy to throw together. I was such a sceptic regarding “healthy” baking, but not anymore. I made the original recipe and then I also tried it with less oil, some applesauce, 1/2 c dried cranberries and 1/2 cup of frozen blueberries. Both versions came out wonderfully at just under 25 minutes. These muffins are moist and full of yummy flavor. Can’t wait to make more and experiment with different add ins. Thanks for your wonderful website.
Marianna, I’m so happy to hear these are amazing and so easy to throw together, and that you’re now a convert to healthy baking due to this recipe :-)
This is the first time I made these cranberry lemon muffins. I think this is your BEST muffin recipe! I’ve tried most of your muffin recipes and they are all good but there’s something about this recipe that was truly fabulous. Delicious and satisfying. Thank you so much for sharing it! I used coconut oil instead of palm shortening or grape seed oil and they baked nicely in just under 25 minutes. Easy to mix, baked quickly, and the aroma during baking was AMAZING! These are now a staple in our house. Thank you!!!
Lori, thanks for your wonderful comment! I’m so happy to hear that these are delicious and satisfying :-)
You can substitute oil for apple sauce this will lower the calories
Paula, have you tried that in this Cranberry Lemon Muffin recipe? I’m curious how they turned out with this substitution.
did you melt the coconut oil before adding it
I am new at baking and this was the first time I was baking with almond flour. The number of ingredients and mixing of these was so easy that I decided to give this recipe a try . They were done in 25 min in my oven. The smell was amazing and my husband and I decided that 3 min of cooling was plenty of time. They taste yummy and are filling. We have had them for breakfast with omelettes as well as a snack. They also travel well and stayed fresh on a 2 day road trip. I also added 1/4 cup carrots and 1/4 cup soaked chia seeds and the consistency was perfect without changing the measurements of any other ingredients.
Thank you for taking the time to come up with such easy, healthy and multipurpose recipes. I have also tried the Paleo zucchini chocolate bread and it came out yummy as well.
I now have 4 other recipes of yours that are on the to-bake list. Have a camping/hiking trip coming up and I am thinking of baking the breakfast bars for that trip.
Hi Sridevi, I’m happy that you are finding my grain-free recipes so easy to make! Thanks for letting me know that these muffins were yummy :-)
Rebecca Greenwood` says
These are wonderful……I have a hard time staying away from them. I only used 1/2 C. honey and they were plenty sweet!
I also used unsweetened dried cranberries. I have been imagining all sorts of flavor substitues!