Cranberry Flax Muffins
Start your day with a wholesome batch of Cranberry Flax Muffins, a perfect blend of tart cranberries and nutrient-rich flaxseed for a breakfast that delights both your taste buds and your health. Bursting with flavor and packed with fiber, these moist and tender muffins are sweetened with brown sugar and lightened up with protein-rich Greek yogurt. Quick to prepare in just 15 minutes and baked to golden perfection, they make an ideal grab-and-go snack or a cozy addition to your brunch table. Whether you use fresh or dried cranberries, their tangy sweetness perfectly complements the nutty depth of flaxseed in every bite. Make a batch today and savor these healthy, freezer-friendly treats for days! Keywords: cranberry flax muffins, healthy breakfast muffins, flaxseed recipes, cranberry recipes, easy muffin recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Brown sugar
- 2 large Eggs
- 0.5 cups Plain Greek yogurt
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
- 0.25 cups Vegetable oil
- 1 cups Fresh or dried cranberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, ground flaxseed, baking powder, baking soda, and salt. Whisk together to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the brown sugar, eggs, Greek yogurt, milk, vanilla extract, and vegetable oil until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense muffins.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 123.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 550 mg | 42% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
