Gluten Free Cinnamon Cranberry Flax Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free Cinnamon Cranberry Flax Muffins calories by ingredient
Number of Servings: 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
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.
(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.