Would you believe me if I told you that I used to really despise cranberries? It's hard to honestly believe because this blog is filled to the brim with varying versions of cranberry recipes. These cranberry lemon muffins continue the obsession!
Cranberry lemon muffins are not hard to make, and they are delicious to eat! These muffins zing with cranberry flavor, and the glaze sets the muffins apart from average to splendid! The cranberries burst with a tart flavor and the glaze cascades with sweet decadence. The best part!? These are Trim Healthy Mama friendly and can even be eaten as a breakfast option!
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Healthy Cranberry Lemon Muffins
Cranberries don't have to just be a holiday berry! There are so many health benefits to the little red berries that they should be enjoyed all year round. Buy them fresh during the holiday season and then freeze the entire bag. No prep work is required.
One of my favorite ways to use frozen cranberries is to make cranberry wassail for my family all year round. We don't buy any bottled juice, so my kids consider this wassail their 'juice'.
Adding cranberries to muffins is about the smartest thing I did this month! My freezer is still filled with these tart little wonders, and I needed an excuse to do some baking. Now I have a refrigerator filled with glazed cranberry muffins, and uffda, it feels good! These make perfect healthy snacks or breakfasts!
The best thing about these muffins is for sure the cranberries but coming in at a close second is the fact that they are low carb! They can be made using my baking mix recipe or using Trim Healthy Mama Baking Blend.
Other Trim Healthy Mama Muffins
There are so many other on-plan Trim Healthy Mama muffins! Trim Healthy Table has four of my favorite muffin recipes, but Trim Healthy Cookbook and the latest Trim Healthy Future also have muffin recipes.
One of my favorite bloggers and THM content creators is Hannah over at Home Spun Eats. She makes amazingly beautiful recipes, and they taste stupendous! The Autumn Spice Muffins linked below, I have made, and they are great any time of the year. That spice combination is fantastic!
Nicole from Life in the Treehouse has some delicious Sourdough muffins that you've got to try! Bonus! They are gluten-free.
Do you like single-serve THM muffins? Me too! Try this Lemon Matcha single-serve muffin when you are in a rush for breakfast!
How to Make Cranberry Lemon Muffins
There is a little bit longer of an ingredient list on these muffins than my other recipes. Cranberry Lemon Muffins just lend themselves to being a little more ingredient intensive.
3 large eggs
½ cup egg whites
1 ¼ cup unsweetened almond milk
3 tbsp coconut oil
¾ cup coconut flour
¼ cup almond flour
¼ cup ground flax seed
¼ cup oat fiber
¾ cup Gentle Sweet
1 tsp baking powder
1 cup frozen or fresh cranberries
However, this is not an intensive instruction recipe! These cranberry lemon muffins are going to come together lickety-split! Mix the dry ingredients together and then mix the wet ingredients together. Combine them together and fold in the cranberries. I promise it's that simple!
Glazed Cranberry Muffins
The last part of this recipe is the glazed topping. You can pour the glaze over the muffins either hot or cooled.
I believe in giving credit where credit is due, so I must confess that the original glaze of this recipe was inspired by the Trim Healthy Table cookbook. The recipe differs but was modified from page 364 with the blueberry muffins.
Are you ready to make these delightful cranberry lemon muffins?! I promise you that they are going to be fantastic! If you try them make sure to let me know over on the gram, I can't wait to see how yours turns out!
- 3 large eggs
- ½ cup egg whites
- 1 ¼ cup unsweetened almond milk
- 3 tbsp coconut oil
- ¾ cup coconut flour
- ¼ cup almond flour
- ¼ cup ground flax seed
- ¼ cup oat fiber
- ¾ cup Gentle Sweet
- 1 tsp baking powder
- 1 cup frozen or fresh cranberries
- 2 tbsp soften butter
- 2 tbsp cream cheese
- 2 tbsp lemon juice
Preheat the oven to 375 degrees.
Mix the dry ingredients together.
Mix the wet ingredients together.
Combine the wet and dry ingredients.
Fold in the cranberries.
Scoop into muffin tins. The tins can be filled all the way to the top.
Bake for 30 minutes. Tops should be browned.
For the glaze, whip all three ingredients together with a hand whisk or immersion blender. Using a narrow mug works best.
Pour glaze over muffins. Can be poured while muffins are still hot or after muffins cool.
These are best served hot. Store in the refrigerator in an air-tight container.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 104mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 6g