Gluten Free Cinnamon Cranberry Flax Muffins

Light and fluffy and great for holidays!

Ingredients:

• 1 cup flax seed meal
• 1/4 cup of rice/arrowroot flour mix or other compliant flour
• 1/4 teaspoon baking soda
• 3 Tablespoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon sea salt
• 4 large eggs, beaten
• 1 teaspoon lemon juice
• 1/4 cup olive oil
• 1/3 cup of agave nectar
• 1 Tablespoon vanilla extract
• 1 cup cranberries [optional: currants]
• 3/4 cup chopped walnuts or pecans (optional)

How to make it:

1. Preheat oven to 350F.
2. Liberally grease muffin tins, paper liners do not work well.
3. Mix all dry ingredients in one bowl.
4. Mix all wet ingredients in another bowl.
5. Mix the dry with the wet.
6. Let stand for 10 minutes to thicken.
7. Fold in the cranberries.
8. Fill each muffin cup about half way, and sprinkle with the chopped walnuts.
9. Bake between 15 and 18 minutes or until toothpick inserted in the center comes out clean.
   
   Note:
   To make Cinnamon Currant Flax Muffins, substitute 1 cup of dried currants that has been soaked in boiling water for 5 minutes. Makes about 12 muffins. Keeps up to a week in refrigerator or 3 months in the freezer.

Nutrition

Energy: 153 calories
Proteins: 4 g
Carbohydrates: 22 g
Fat: 6 g
Fibre: 2 g
Sodium: 168 mg

Nutrient and % DV*
Calcium: 7 % / 73 mg
Folate: 12 %
Magnesium: 11 %
Niacin: 9 %
Phosphorus: 9 %

A Healthy Muffin Recipe for Breakfast or a Snack - from eatingwell.com

Morning Glory Muffins

Time:

Prep: 40 mins

Cook: 20 mins

Total: 60 mins

Yield: 1 1/2 dozen muffins servings

Ingredients

• 1 cup all-purpose
• 1 cup whole-wheat flour
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups grated carrots (4 medium)
• 1 each apple , peeled, cored and finely chopped (about 1 1/4 cups)
• 1/2 cup raisins
• 1 each large egg
• 2 each large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
• 1/2 cup apple butter
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 2 tablespoons finely chopped walnuts or pecans
• 2 tablespoons toasted wheat germ

Instructions

1. Preheat oven to 375°F. Coat 18 muffin cups with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins.
3. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Calories: 161.0 kcal

Carbohydrates: 30.0 g

Dietary Fiber: 2.0 g

Fat: 4.0 g

Protein: 4.0 g

Breakfast on the Go: Spiced Apple Cidar Muffins

Spiced Apple Cider Muffins

Prep: 30 mins Cook: 30 mins Total: 60 mins

Yield:1 dozen muffins servings

Ingredients
2 tablespoons packed light brown sugar
4 teaspoons whole-wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon butter , cut into small pieces
2 tablespoons finely chopped walnuts (optional)
1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 each large egg
1/3 cup packed light brown sugar
1/2 cup apple butter , such as Smucker's
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil


Instructions

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

1. 
   To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.


2. 
   To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.


3. 
   Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil.


4. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.


5. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
   


6. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Calories: 209.0 kcal
Carbohydrates: 34.0 g
Dietary Fiber: 2.0 g
Fat: 7.0 g
Protein: 4.0 g

Eat one muffin with a class of milk, and an actual apple to boost your fibre and fruit intake for the day - the higher the fibre you consume, the longer and harder it takes your body to digest, therefore burning more calories and leaving you full longer!

Beware of prepared 'breakfast' items from your local coffee shop - you will be shocked to find out your favourite Flax Scone or Zucchini muffin is a whooping 560 calories!!!