Flax 'n Fruit Muffins

Dairy Free
Health score
2%
Flax 'n Fruit Muffins
40 min.
12
247kcal

Suggestions


Start your day on a deliciously healthy note with our Flax 'n Fruit Muffins! These delightful treats are not only dairy-free but also packed with wholesome ingredients that will keep you energized throughout the morning. Perfect for brunch or a quick breakfast, these muffins combine the rich flavors of apple cinnamon with the nutty goodness of ground flaxseed and the sweetness of dried cranberries.

Imagine biting into a warm muffin, the aroma of cinnamon wafting through the air, and the satisfying crunch of walnuts adding texture to every bite. With just 40 minutes of preparation, you can whip up a batch of 12 muffins that are ideal for sharing with family or friends—or for enjoying all by yourself throughout the week!

These muffins are not only tasty but also nutritious, with a balanced caloric breakdown that includes protein, healthy fats, and carbohydrates. The addition of flaxseed not only enhances the flavor but also provides a boost of omega-3 fatty acids, making these muffins a smart choice for health-conscious individuals.

Whether you're rushing out the door or enjoying a leisurely morning, Flax 'n Fruit Muffins are the perfect companion. So, preheat your oven and get ready to indulge in a guilt-free treat that will leave you feeling satisfied and ready to tackle the day!

Ingredients

  • 15.3 oz corn muffin mix betty crocker®
  •  eggs 
  • 0.3 cup ground flaxseed 
  • 0.5 cup cranberries dried sweetened
  • tablespoons vegetable oil 
  • 0.5 cup walnut pieces chopped
  • 0.8 cup water 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • muffin liners

Directions

  1. Heat oven to 400°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper cups.)
  3. In medium bowl, stir muffin mix, flaxseed, cranberries, walnuts, water, oil and eggs just until blended (batter will be lumpy). Divide batter evenly among muffin cups (about 2/3 full).
  4. Bake 17 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if not using paper cups, run knife around edges of cups before removing). Cool completely before storing.

Nutrition Facts

Calories247kcal
Protein7.66%
Fat43.02%
Carbs49.32%

Properties

Glycemic Index
4.33
Glycemic Load
0.09
Inflammation Score
-3
Nutrition Score
7.1230434710565%

Flavonoids

Cyanidin
0.16mg
Delphinidin
0.01mg
Myricetin
0.12mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:246.85kcal
12.34%
Fat:12.01g
18.48%
Saturated Fat:2.12g
13.24%
Carbohydrates:30.99g
10.33%
Net Carbohydrates:27.13g
9.87%
Sugar:11.22g
12.47%
Cholesterol:28mg
9.33%
Sodium:307.81mg
13.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.81g
9.63%
Phosphorus:229.94mg
22.99%
Manganese:0.38mg
18.92%
Fiber:3.85g
15.42%
Vitamin B1:0.23mg
15.28%
Folate:44.74µg
11.18%
Vitamin B2:0.15mg
8.58%
Copper:0.16mg
7.99%
Selenium:5.39µg
7.7%
Iron:1.38mg
7.69%
Magnesium:30.67mg
7.67%
Vitamin B3:1.4mg
6.99%
Vitamin K:6.66µg
6.34%
Vitamin B6:0.1mg
5.13%
Zinc:0.6mg
4.02%
Calcium:38.89mg
3.89%
Vitamin B5:0.36mg
3.57%
Vitamin E:0.47mg
3.14%
Potassium:102.04mg
2.92%
Vitamin A:82.14IU
1.64%
Vitamin B12:0.1µg
1.63%