Gluten Free Cinnamon Cranberry Flax Muffins

Name: Gluten Free Cinnamon Cranberry Flax Muffins Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: I cup flax seed meal; 1/4 cup rice flour; 1/4 tsp baking soda; 3 tbsp cinnamon; 1 tsp allspice; 1/2 tsp sea salt; 4 large eggs beaten; 1 tsp lemon juice; 1/4 cup olive oil; 1/3 cup agave nectar; 1tbsp vanilla extract; 1 cup cranberries; 3/4 cup chopped walnuts

Minutes to Prepare: 15
Minutes to Cook: 18

Number of Servings: 12

Ingredients

I cup flax seed meal1/4 cup rice flour1/4 tsp baking soda3 tbsp cinnamon1 tsp allspice1/2 tsp sea salt4 large eggs, beaten1 tsp lemon juice1/4 cup olive oil1/3 cup agave nectar1tbsp vanilla extract1 cup cranberries3/4 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Liberally grease muffin tin (paper liners do not work well). Mix all dry ingredients in one bowl. Mix all wet ingredients in another bowl. Mix the dry with the wet. Let stand for 10 minutes to thicken. Fold in cranberries. Fill each muffin cup halfway and top with walnuts. Bake 15-18 minutes or until toothpick inserted in the center comes out clean.

(I love fresh cranberries, but they seem a bit too tart for this recipe. I will substitute dried cranberries next time or even some chopped apples would be delicious).

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MEGLOWERY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 197.1
Total Fat: 14.5 g
Cholesterol: 61.7 mg
Sodium: 148.9 mg
Total Carbs: 14.9 g
Dietary Fiber: 3.4 g
Protein: 4.9 g

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