Ingredients

The following ingredients have 12 Servings
  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup maple syrup
  • ½ cup coconut oil (melted)
  • 2 large eggs (at room temperature)
  • ½ cup Greek yogurt
  • ¼ cup lemon juice
  • Zest of one lemon
  • 1 cup cranberries (halved)
  • ½ cup toasted sliced almonds

Instruction

  • Preheat the oven to 350°F and grease a muffin tin or line with muffin cups.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In another large bowl using a handheld mixer, whisk together the maple syrup and coconut oil until combined. Add the eggs, greek yogurt, lemon juice and lemon zest.
  • Add the flour mixture and stir just until combined, then fold in the cranberries and sliced almonds.
  • Scoop batter into paper liners or muffin tin, filling each all the way to the top. Bake for 23-27 minutes or until a cake tester comes out clean and the muffins are lightly browned on the edges. Cool in muffin pan for 10 minutes; then transfer to a wire rack to cool completely.