Easy Cranberry Apple Muffin (w/ flaxseed)
These Cranberry Apple Muffins are hearty and wholesome! The flax seed, apples, and dried fruit make this a healthy yet suprisingly delicious muffin! Packed with vitamin C, fiber and omega fatty acids, it will kick your digestive track into gear! Flax seed is a plant protein full of fatty acids and fiber. In one tablespoon of whole flax seeds you will find 2.8 grams of fiber!
Ingredients
- ¼ cups Milled Flax Seed
- ¾ cups Whole Wheat Flour
- ¾ cups White Flour
- ½ cups Sugar
- 2 tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 egg
- 1 ½ cups Chopped Apples (about 1 ½ to 2 apples)
- 3 tbsp. Vegetable or Canola oil
- ½ cups milk
- ½ cup Dried Cranberries or raisins (optional)
Instructions
- Pre-heat the oven to 400 degrees. Prepare muffin tins with liners or grease well with butter or spray butter.
- Mix dry ingredients in a large bowl. Mix wet ingredients including the apples and dried fruit in a medium sized bowl. Optional, you can peel the apples if preferred.
- Add the wet ingredients to the dry blend and stir just until well combined. Divide the batter among the prepared muffin tin cups, should make 12 muffins.
- Bake for 15-18 minutes or until a toothpick or butter knife comes out from the center of a muffin clean or preferably with a few moist crumbs on it.
- Allow to rest in the pan for up to 5 minutes then transfer to a cooling rack. Enjoy!
Notes
Make sure you use an apple that bakes well. I prefer Pink Lady or Honeycrip Apples.
You can try adding a couple tablespoons of buttermilk, Greek yogurt or sour cream to ensure moister muffins
Store the muffins in an air tight container on your counter for up to 5 days. You can freeze these muffins for up to 3 months. Wrap individually or in an air tight container for freezing.