Low Carb Cranberry Muffins

Low Carb Cranberry Muffins

4.4 of 5 (28)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 8.2 g
  • Cholesterol: 57.5 mg
  • Sodium: 132.6 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Low Carb Cranberry Muffins calories by ingredient
Submitted by:


These are so good you won't believe it These are so good you won't believe it
Number of Servings: 15


    1 cup whole fresh cranberries
    1.25 cup flax seed meal
    1 tsp baking powder
    3 tbls cinnamon
    1 tsp nutmeg
    1/2 tsp salt
    1/2 cup splenda

    4 large eggs
    .25 cup olive oil
    .5 cup Da Vinci's Vanilla sugar free syrup
    1 tbls vanilla


Pre heat oven to 350
Liberally butter the muffin tins, makes 12 muffins with enough batter to make 3 more if you want to dirty up an extra muffin tin, or just put the remainder in a cereal bowel and cook in microwave for about 1min and 30 sec, and have a really big muffin. Do not use muffin liners they will stick.

Pour boiling water over cranberries and let sit for 5 minutes.
mix wet ingredients and dry ingredients seperatly and then combine, minus the carnberries you don't use them yet.
let mixture stand for about 10 minutes to thicken.
fold in cranberries once thickened a little bit.
Fill each muffin cup up about 1/2 to 3/4 full.
Bake for about 17 minutes or until toothpick comes out clean.
These will keep for about a week in the frig and 3 months inthe freezer.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    6 of 6 people found this review helpful
    These are also really good with 1 tbsp. of fresh orange zest. I just put the cranberries in the microwave and cover them/cook until tender to avoid boiling water step. Once tender, coat with sweetener. (don't add to the other ingredients) This avoids any sour taste, but test/add sweetener to taste. - 3/14/10

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    These are wonderful muffins. I substituted sugar free maple syrup for the vanilla syrup and made 12 larger muffins. Baked them for 25 mins. Very moist and surprisingly not overly sweet. Great for the low carb diet. - 3/29/09

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    This is a phenomenal recipe. I'm four months into Atkins and trying to stay under 20 carbs per day. I've been pretty successful, but today I was really craving bread. These muffins were just what the doctor ordered! (for those with the cranberry/H2O question - any amount of H2O and yes, drain them - 2/13/10

    Was this review helpful?   yes  No

  • 2 of 2 people found this review helpful
    these are really good! I elliminated the spices and added raisins. My husband always asks me to make a new batch when they run out of them at work, they finally eat breakfast because of these, I have been keeping them stocked up for months, they never get sick of them, they love them! Thanks you!!!! - 5/28/12

    Was this review helpful?   yes  No

  • Incredible!
    2 of 3 people found this review helpful
    I think these are fabulous and I made them with .5 c of ground flax, .5 c of wheat bran, .5 c of flour, I sub sugar free maple syrup for ther Da Vincis' and 10 pureed plums for the oil, i used the juice of 1 large orange to soak got 21 muffs each 62 calories!!!! - 1/26/12

    Was this review helpful?   yes  No