About the Recipe

Cranberries are a perfect fall and winter fruit! But, due to their tart nature, many people struggle to enjoy a dish with cranberries without overloading the it with sugar.

Cranberries are low-GI, meaning they won’t spike your blood sugar levels. They also boast an impressive array of antioxidants! Cranberries contain high levels of Vitamin C, Manganese, fibre and are a significant source of iodine.

This recipe is so flexible! We’ve called these little servings of scrumptiousness a “cupcake” because they are so light and cakey in texture, but really, they can serve as a muffin, too! You can enjoy these as an afternoon snack, slather them with sunflower seed butter for a tasty breakfast, or add a coconut glaze or frosting for more of a dessert feel!

These Lemon Cranberry Cupcakes are sure to add a pop of colour and a dose of deliciousness to your holiday spread this year!

If you give them a try, let us know how you liked them!

ABOUT THE EXPERT
Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Lemon Cranberry Cupcakes

Prep Time:
5-10 mins
Serves:
10-12
Cook Time:
35-40 mins
Author:
Veronica Qubrossi
Total Time:
40-50 mins
Recipe
Ingredients:

3 cups almond flour, sifted
1/2 tsp salt
1/2 tsp baking soda
2 eggs
2 1/2 Tbsp olive oil
1/2 cup maple syrup
1 Tbsp vanilla extract
2 Tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp cinnamon
pinch ground allspice
pinch ground anise
1/2 cup cranberries, halved or quartered

Instructions:
  1. Preheat oven to 350* F.
  2. In a large bowl, sift together flour, salt and soda. Set aside.
  3. In a separate medium sized bowl, beat eggs until well combined.
  4. In the medium bowl, add oil, syrup, flavourings and spices, lemon juice and zest, and beat together.
  5. Slowly add the dry ingredients to the wet in 1/2 cup increments, folding together to combine well.
  6. Fold in cranberries. Don’t over mix.
  7. Scoop batter into 10-12 lined muffin holes filling each hole 3/4 full.
  8. Bake for approximately 35-40 minutes, until a toothpick inserted comes out clean.
  9. Allow to cool slightly before removing from muffin holes.
  10. Enjoy!

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