Best 4 Cranberry Flax Muffins Recipes

Indulge in a delightful culinary journey with our carefully curated collection of cranberry flax muffin recipes. These wholesome and flavorful treats are not just a morning delight but a symphony of taste and nutrition. Each recipe is meticulously crafted to deliver a perfect balance of tangy cranberries, nutty flaxseeds, and a symphony of sweet and savory flavors. Whether you prefer a classic muffin, a gluten-free option, or a vegan delight, our diverse selection caters to every palate and dietary preference. Dive into the world of cranberry flax muffins and discover a new favorite that will elevate your breakfast, brunch, or snack time to a whole new level. From the traditional to the innovative, our recipes are designed to inspire your inner baker and create unforgettable moments around the table. So, preheat your oven, gather your ingredients, and let's embark on a muffin-making adventure that will leave you craving more.

Here are our top 4 tried and tested recipes!

CRANBERRY FLAX MUFFINS

Cranberry Flax Muffins image

I modified this recipe from a heart-smart cookbook, and my husband loved it," writes Jennifer Wertz from Council Bluffs, Iowa. "The muffins make great on-the-go breakfasts or afterwork snacks, so I bake a batch each week...often replacing cranberries with blueberries."

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 16

Ingredients

1-1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 egg whites
1 cup buttermilk
1/2 cup honey
1/4 cup canola oil
1-1/2 cups dried cranberries
2 tablespoons whole flaxseed

Steps:

In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries., Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 174mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 3g fiber), Protein 4g protein.

CRANBERRY BRAN FLAX SEED MUFFINS

Cranberry Bran Flax Seed Muffins image

Healthy, whole-wheat muffins made with whole and ground flax seed and dried cranberries with hint of cinnamon.

Provided by DLynne

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 52m

Yield 12

Number Of Ingredients 15

Ingredients

1 ½ cups bran flakes cereal, slightly crushed
1 cup whole wheat flour
1 cup granular sucralose sweetener (such as Splenda®)
½ cup ground flax seed
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
3 egg whites
1 cup 1% buttermilk
¼ cup honey
¼ cup unsweetened applesauce
1 (6 ounce) package dried cranberries
2 tablespoons whole flax seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture.
Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries.
Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds.
Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 36.6 g, Cholesterol 0.8 mg, Fat 4.1 g, Fiber 5.2 g, Protein 5.4 g, SaturatedFat 0.5 g, Sodium 247.5 mg, Sugar 17.4 g

BRAN FLAX SEED CRANBERRY MUFFINS

Bran Flax Seed Cranberry Muffins image

Make and share this Bran Flax Seed Cranberry Muffins recipe from Food.com.

Provided by daisygrl64

Categories Quick Breads

Time 55m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/3 cups buttermilk
3/4 cup all-bran cereal or 3/4 cup 100% all-bran cereal
1/2 cup natural bran
2/3 cup molasses
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup dark brown sugar, packed
1/4 cup flax seed
4 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup dried cranberries

Steps:

grease muffin cups or line with paper liners, and set aside.
in a bowl, stir together buttermilk, all-bran and natural bran, let stand for 10 minutes. in separate bowl, combine molasses, oil, egg and vanilla and stir into bran mixture.
in large bowl, whisk all-purpose flour and whole wheat flours, brown sugar, flaxseeds, baking powder, baking soda, nutmeg, and salt. pour bran mixture over top. sprinkle with dried cranberries, and stir just until moistened. scoop by 1/2 cupfuls into prepared cups.
bake in centre of 375*F oven until tops are firm to the touch, about 25 minutes.
let cool in pan on rack for 2 minutes. remove from pan and let cool.
Make Ahead:.
wrap separately in plastic wrap and freeze in airtight container for up to 2 weeks.

CRANBERRY FLAX MUFFINS

Cranberry Flax Muffins image

Did you know if you lick the frosting off of a cupcake, it then becomes a muffin?? That makes it healthy LOL.... This recipe is healthy and good for you...Enjoy!!

Provided by TAMMY WADE

Categories Muffins

Time 20m

Number Of Ingredients 16

Ingredients

1 1/2 c bran flakes cereal
3/4 c flour
3/4 c whole wheat flour
1/2 c ground flax seed
1/4 c brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 egg
2 egg whites
1 c 1% buttermilk
1/2 c honey
1/4 c canola oil
1 1/2 c dried cranberries
2 Tbsp whole flaxseed

Steps:

1. In a large bowl, combine the first 9 ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into the dry ingredients just until moistened. Stir in cranberries.
2. Coat muffin tins with nonstick spray, or use liners; fill 2/3 full. Sprinkle with whole flax seed.
3. Bake at 375* for 10-15 minutes or until toothpick comes out clean. Cool 5 minutes before removing to wire rack.. Makes 1 1/2 Dozen
4. 1 muffin equals= 183 calories, 5g fat, 13mg cholesterol, 32 carbohydrates, 32g fiber, 4g protein. Diabetic exchange: 2 starch, 1 fat.. Enjoy!

Tips:

Use fresh or frozen cranberries: Fresh cranberries are best, but frozen cranberries can also be used. If using frozen cranberries, thaw them before using.
Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
Line the muffin tins with paper liners: This will help the muffins to come out of the tins easily.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are done.
Let the muffins cool before serving: This will help them to set and hold their shape.

Conclusion:

Cranberry flax muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their tart and tangy flavor, these muffins are sure to be a hit with everyone who tries them.