It’s nearing berry picking season again up here in Alaska–one of our favorite times of the year! Blueberries, cranberries, raspberries, rose hips and several others are plentiful and often right outside our back doors. I’m looking forward to my son experiencing it for the first time. I’ve taken him with me the past couple of years in a backpack, but he wasn’t quite old enough either time to really experience it! Should be fun 🙂 And messy! Haha
In order to make room for this year’s harvest, I’ve been using up the remainder of last year’s from the freezer. Creating today’s recipe took care of the final bag of cranberries.
Cranberries are one of my favorites. Anything from cranberry sauce to a cranberry muffin, I’m sold. So, today’s Lemon Cranberry Muffins are right up my alley. They have been given some of my regular adjustments to the classic form of the muffin. They have been made whole wheat, egg free and contain no refined sugars.
Now, if you’re going to put both lemon and cranberries in a muffin, you really can’t get away with not adding some form of sweetness to it. I really like to use dates. They’re plenty sweet and you get some traces of fiber and protein with them as well. Bonus.
I start by blending the dates with the other wet ingredients in my food processor until the mixture is smooth.
Then, I pour this into the dry ingredients mixture, stirring it a few times before adding in the cranberries and lemon zest. The batter will be quite thick.
Then it’s all scooped into the muffin pan and baked for about 25 minutes at 350F.
I highly recommend having them while they’re still warm! Mmmmmm just the right amount of sweetness and no sugar coma afterward. They taste great at breakfast or as a quick snack. I’d recommend eating them within a couple days of baking. Or, sealing them up and freezing them works well, too.
I hope you guys test these out after your cranberry haul this year. Or, if you’re like me, and are clearing out your freezer, these babies are a great way to do that!
Lemon Cranberry Muffins
A healthy, tasty twist on the classic lemon cranberry muffin.
- 2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup unsweetened vanilla almond milk, warmed
- 1/3 cup coconut oil, melted
- 3/4 cup medjool dates (If hard, soak first in hot water until soft)
- 2 tbsp lemon juice
- zest from 1/2 a lemon
- 1 cup frozen cranberries
Preheat oven to 350F.
Combine flour baking powder and salt in a bowl. Set aside.
Blend almond milk, coconut oil, dates and lemon juice in a blender or food processor until smooth.
Pout wet mixture into dry ingredients, also adding the lemon zest and cranberries. Stir until just combined.
Fill muffin cups 3/4s full.
Bake for about 25 minutes.