Flaxseed Cranberry Muffins, No Flour

  • 200gr flaxseed
  • 1 tsp baking powder
  • 3 Tbsp cinnamon
  • 1/2 tsp salt
  • 4 eggs
  • 60gr coconut sugar
  • 1/4 cup olive oil
  • 1 Tbsp vanilla extract
  • zest from 1 orange
  • 120gr dried cranberries
  • 12 almonds


Grind flaxseed in a food processor. Add baking powder, cinnamon, salt and pulse a few more times.

In a bowl whisk eggs, sugar, olive oil, vanilla extract, and orange zest. Add flaxseed and mix well. Set aside for 15 minutes to thicken.
Soak cranberries in hot water for 5 minutes. 

 Drain and add cranberries in the flaxseed mixture. Mix well.

Preheat oven to 200C.
Brush with olive oil a 12 medium muffin pan. Sprinkle with whole wheat flour. Divide batter and garnish with almonds.

Bake for 15 minutes.

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