Lemon Cranberry Whole Wheat Muffins Recipe

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

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.

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.