Chelsie's Cinnamon Cranberry Flax Muffins

Chelsie's Cinnamon Cranberry Flax Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.7
  • Total Fat: 12.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 175.4 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.7 g

View full nutritional breakdown of Chelsie's Cinnamon Cranberry Flax Muffins calories by ingredient
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low-carb muffin, which is high in protein, nutrition and flavor, with lots of fiber too! [ Chelsie says, low-carb muffin, which is high in protein, nutrition and flavor, with lots of fiber too! [ Chelsie says,
Number of Servings: 12


    * 1 cup whole fresh cranberries
    * 1 1/4 cup flax seed meal (can easily grind your own)
    * 1 teaspoon baking powder
    * 3 tablespoons cinnamon
    * 1 teaspoon nutmeg
    * 1/2 teaspoon salt
    * 4 large eggs, beaten
    * 1/4 cup olive oil
    * 1/2 cup sugar-free syrup such as Da Vinci's or Torinis or 1/2 C "sweetening power" from other artificial sweetener (if powdered, dissolve in 1/2 cup water). I've used 1/2 c. pourable Splenda dissoved in water and it works out just fine.
    * 1 tablespoon vanilla
    * 2 tablespoons grated orange peel
    * 3/4 cup chopped walnuts or pecans (optional for topping)


Preheat oven to 350 F.
Liberally butter [or spray] muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.

1. Pour boiling water over cranberries.
Let sit for 5 minutes and pour off water.

2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.

[ Time saving tip - While everything is out, make up pre-measured baggies of the dry ingredients for a fast batch of muffins in the future. ]

3. Let mixture stand for 10 minutes to thicken.

4. Fold in cranberries.

5. Fill each muffin cup about 3/4 way, and sprinkle with nuts.

6. Bake about 15 -20 minutes or until a toothpick inserted in the center comes out clean.

Keep up to a week in the refrigerator or 3 months in the freezer.

Makes 12 muffins

Original Recipe and image found at: low carb diets.

My slightly altered version of this muffin has a mixture of nuts, and uses a quarter cup less than the original which calls for 3/4c of pecans or walnuts (optional). I've also substituted egg beaters for 4 whole eggs, and sprayed the muffing tin with non-stick spray instead of using butter. I've never tried to reduce the olive oil, with applesauce or pumpkin, but it may be a good idea to try.

This version has 2.2 grams effective carbohydrate plus 5.2 grams fiber and 5.7 grams protein per muffin.

Number of Servings: 12

Recipe submitted by SparkPeople user ANEWAY.

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