To be honest, I’m not a big fan of muffins. One muffin leaves me wanting more, they don’t look especially scrumptious to me, and I’d rather spend my calories on something else.
Then why would I come up with a muffin recipe? Well, I read about binding ingredients, the use of healthier sweeteners, and oil-free muffins. Now this could me my kinda muffin! Could I pull it off? My interest was piqued.
Even though they are called muffins, I think these are much better. They are more dense and proved incredibly satisfying for me. I eat them for breakfast or along side my main dish.
If you are looking for a natural and healthier version of muffins, then I’d urge you to try these sweet and tart cranberry-lemon muffins. Every person I’ve shared this recipe with gives it an A+, and I’m confident you will too.
Naturally Sweet & Tart Cranberry-Lemon Muffins
Yield: 12 muffins | Prep: | Process/Cook: | Ready In:
These muffins are a perfect grab and go breakfast on any given morning. Making a large quantity and freezing them works like a charm and it thaws fairly quickly, making it a convenience food of choice.
Ingredients / Grocery List:
- 12 large dates , pitted
- 1 cup almond milk
- 1 1/2 cups rolled oats
- 3/4 cup millet
- 2 tsp baking powder
- 1 tsp packed lemon zest
- 1 lemon, juiced
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened dried cranberries
- Soak the dates in almond milk for about 10 minutes.
Instructions / Directions / Method:
- Preheat oven to 350 degrees F.
- While the dates are soaking, go ahead and grind the oats and millet until powdery.
- Pour the ground oats/millet mixture in a medium bowl and add the baking powder to mix together.
- After the dates have been soaked in almond milk, go ahead and blend it using a personal blender such as a Nutribullet. Blend until smooth.
- Add the blended date/milk into the oat/millet bowl. Mix until well combined.
- Add in the applesauce, lemon juice, and lemon zest. Mix until well combined.
- Stir in the dried cranberries. Mix until well incorporated.
- Spoon the batter evenly into 12 lined muffin pans.*
- Bake for about 35 minutes.
- Check to see if muffins are done by using a toothpick and pierce through the middle (toothpick should come out clean).
- Allow the muffins to cool completely.
- Eat right away and store the leftovers in an airtight container in room temperature or store extras in the freezer.
Alternatives / Replacements:
- *I used silicone muffin cups and it works like a charm!
Using dates as a sweetener alternative
I wrote some information about dates a few months ago and why it just may be an ideal food. Personally, I think dates tastes fabulous and work amazing in many raw vegan or cooked desserts, smoothies, and anything else that calls for sweeteners. Heck, they are good as is!
Dates contain a good source of fiber as well as helping prevent bad LDL cholesterol absorption by binding with substances containing cancer-causing chemicals. The iron content helps balance oxygen in the blood and potassium helps control your heart rate and blood pressure. Vitamin and mineral contents found in dates work together to help the body metabolize carbohydrates, proteins, and fats efficiently. (1)
Millet is not just for birds
Although millet is often thought of as food for birds, it’s nutritionally excellent for human consumption as well. What looks like birdseed actually turns out creamy like mashed potatoes or fluffy as rice. They have heart protective properties, can help repair body tissues, reduce type-2 diabetes risk, prevent gallstones from forming, and help prevent asthma from forming. They’re known for their good source of fiber content as well. (2)
Image source: synergyfoodnfitness.com