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Lemon Cranberry Whole Wheat Muffins

Patricia Foreman

"These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go."
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1 h 35 m servings 171 cals
Original recipe yields 12 servings (12 muffins)


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Read all reviews 19
  1. 19 Ratings

Most helpful positive review

These were really good! I made some of the muffins plain, some with dried cranberries (I didn't have fresh ones) and some with dried blueberries. My husband and I both liked the ones with the ...

Most helpful critical review

I made this last week and I'm not sure if I did something wrong because me and my husband did not really care for these at all. I felt they didn't have much flavor and neither one of us like the...

Most helpful
Most positive
Least positive

These were really good! I made some of the muffins plain, some with dried cranberries (I didn't have fresh ones) and some with dried blueberries. My husband and I both liked the ones with the ...

These are so soft and moist, it's hard to believe they are whole wheat. I made these twice already, and made 6 large muffins instead of 12 small ones. Didn't change anything in recipe. Since...

I followed this recipe exactly as written except I didn't have applesauce so I boiled some chopped up apples with a little water and mashed it to make my own. Since it was a little lumpier it ac...

My family and I loved it. I added extra lemon juice, lemon zest. Multiply the recipe x4 for the Bosch and put in 5 bread pans. Added a little extra oil as well. Baked as a bread as I didn't ...

So delish!!! Very excited to have a new go-to muffin recipe! Substituted whole flax seed for ground. Used egg whites. Little bit extra apple sauce (1.5c for 2x recipe) doubled the lemon juice (...

Altered recipe to 1-1/2 whole wheat flour 1/2 C honey (do not like to use white sugar) 1/3 C flax seed 1/2 C whole oats 1/3 C applesauce 3/4 C chopped walnuts chopped cranberries in food proce...

Light and moist, but lacked flavor. I recommend adding zest of one lemon and using all the juice (3 tbsp?) from one lemon. More of the flavor comes out, especially in the cranberries, if you m...

These turned out great! I loved them as did many of my friends.

I do like this recipe because it is easy. When followed exactly, I didn't think it was sweet enough for me. I also didn't like the texture of the cranberries so much. I tried it again replaci...