Cranberry Almond Lemon Muffins

These muffins are sweetened cranberries with a hint of lemon zest. Cranberries provide fibre (4.6g per cup of whole cranberries), potassium and vitamin C. Ground almonds provide protein and heart healthy fat as the main source of flour. There is whole wheat flour added to bind the ingredients, but you could use gluten free all purpose flour or millet flour for a gluten free alternative.

Makes 12


1 1/3 cup frozen or fresh cranberries
1/4 cup water
2 tbsp pure maple syrup (or honey)

200g (2 cups) ground blanched almonds
1/2 cup whole wheat flour (or GF AP flour or millet flour)
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp lemon zest
Juice of 1 lemon
1/2 cup brown sugar
1/4 cup canola oil (or coconut oil)
2 eggs


In a small saucepan, combine cranberries, water and maple syrup.  Set to medium heat, and stir continuously until it reaches a boil.  Stir and allow cranberries to split (about 4 minutes).  The cranberries will soften and break down.  Set aside and allow to cool.

Preheat oven to 325 degrees F.  Line a muffin tin with muffin liners.

In a large bowl, combine ground almonds, flour, salt, baking soda and baking powder.  Mix until uniform.

In a medium bowl, combine lemon zest, lemon juice, brown sugar, and oil.  Whisk to combine to cream the sugar.  Add eggs and whisk until light and fluffy.

Pour wet ingredients into dry, and stir.  Add cranberry mixture and mix until all ingredients are combined.  Scoop evenly into muffin liners, and bake for approximately 18 minutes, or until muffin tops are lightly browned.


Calories 216
Fat 14.6g
Carbohydrates 13.4g
Fibre 1.9g
Sugars 9.1g
Protein 5.7g

If you like this recipe, you might also enjoy these other ground almond baked goods:
Almond Orange Cupcakes
Blueberry Lemon Poppyseed Cake
Previous Post Next Post