The Nutritionist Reviews: Cranberry Flax Protein Muffins -->

Cranberry Flax Protein Muffins

Cranberry Flax Protein Muffins
This recipe is one that you have to try! I have made it twice already and really like it. It uses no flour, no added sugar and is sweet on their own. I have been eating two of these for a mid-morning snack.

Cranberry Flax Protein Muffins

Cranberry Flax Protein Muffins

Servings: 12

Serving Size: 1 muffin

1 cup ground flaxseed
2 scoops (or 50 grams) vanilla protein powder (I used Gnarly Whey)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
½ tsp cinnamon
¼ cup milk (I used flax milk)
½ cup unsweetened applesauce
12 ounce bag frozen cranberries
¼ cup roasted, salted peanuts (could use unsalted too)

  1. Preheat oven to 350 degrees.
  2. In a large bowl, add all ingredients together and mix well.
  3. Put muffin pan liners in each muffin cup (I made 12 regular sized muffins)
  4. Evenly distribute batter in the muffin tins.
  5. Bake for 18-20 minutes or until a toothpick comes out clean.
Cranberry Flax Protein Muffins
These muffins last all week. Store in a Tupperware on the counter or in your fridge.

Cranberry Flax Protein MuffinsThey have a mix of tart flavor from the cranberries and a salty, nutty flavor from the peanuts. I have never made muffins without flour before and was so impressed with how these turned out! I would highly recommend them and am going to make them with all different ingredients. 


1 comment:

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