Cranberry Lemon Yogurt Muffins

Tender & Fragrant

These lemon muffins (from Simply Plants by Dreena Burton) bake up beautifully with a tender texture. They are:

  • Fragrant and flavourful
  • The perfect snack
  • Nut-free

If you love these muffins, try our trail mix snack balls next for another delicious snack.

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Cranberry Lemon Yogurt Muffins

Recipe from Simply Plants by Dreena Burton
Prep Time 15 minutes
Cook Time 22 minutes
Course Snack
Servings 24
Calories 164.6 kcal


  • 2 cups whole-grain spelt flour
  • 2 cups oat flour
  • 1 cup shredded unsweetened coconut
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp lemon zest
  • 1/2 tsp sea salt
  • 2/3 cup dried cranberries
  • 2 cups plain or vanilla non-dairy yogurt
  • 2/3 cup plain non-dairy milk
  • 1 cup pure maple syrup
  • 2 tbsp freshly squeezed lemon juice


  • Preheat oven to 350°F.
  • In a large bowl, combine the spelt flour, oat flour, coconut, baking powder, baking soda, lemon zest, salt, and cranberries. Mix well.  
  • In another bowl, whisk together the yogurt, milk, maple syrup, and lemon juice.  
  • Add the wet mixture to the dry, and stir through until just combined.  
  • Scoop into a muffin tray with muffin liners (parchment liners work well), filling 12. Bake for 19-22 minutes, until set and golden.  
  • Remove and let cool in the muffin pan for a few minutes, then transfer to a cooling rack to cool completely. 


Serving: 1muffinCalories: 164.6kcalCarbohydrates: 31.5gProtein: 3.3gFat: 3.5gSaturated Fat: 2.1gSodium: 195.3mgPotassium: 144.5mgFiber: 3.4gSugar: 14gCalcium: 101mgIron: 1.2mg
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