Lemon Cranberry Whole Wheat Muffins

Lemon Cranberry Whole Wheat Muffins

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Patricia Foreman 0

"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
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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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.


  1. 14 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

Halved the recipe and made mini muffins. While they rose beautifully ( prettiest muffins I made!!), so easy to make and were really soft and bouncy, I do agree with some of the other reviewers,...

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...

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 (...

My family and I loved it. I added extra lemon juice and lemon zest the second time I made it as I can never have enough lemon flavoring in things. Added a little extra oil as well. Baked as a...

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...

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