Cranberry, walnuts, flax oh my! These muffins are so protein and energy packed they should be your next go-to snack to make. These little guys are great for two reasons, 1. they fill you up and 2. they don’t contain any refined oil, sugar, butter, dairy or soy. Okay so maybe that was six reasons to love these yummy muffins, so why not eat the whole batch?
I make these muffins on the weekends in preparation for a busy week ahead of me. They are my saving grace when I’m running out the door and I “just don’t feel like making anything.” When I don’t have one ingredient on the list, I substitute for something else I do have. Sometimes I use frozen blueberries, or raspberries other times I substitute almonds for the walnuts. Whatever you have in your pantry and freezer, feel free to use it! These muffins are notorious for being my “everything-but-the-kitchen-sink” snack.
The protein boost comes from several ingredients including the whole wheat flour, rolled oats, flax seeds, and walnuts.
Here is a look into the making of the muffins on my Youtube channel
“How To Make” Cranberry Walnut Muffins
- 3 overripe bananas
- 3 Tbsp coconut oil
- 1/4 cup honey
- 1/4 cup water
- 1 1/2 cup whole wheat flour
- 3/4 cup rolled oats
- 1/2 cup ground flax seeds
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup chopped walnuts
- 1 cup frozen cranberries
- Pre-heat the oven to 350 degrees fahrenheit. In a small mixing bowl, mash the overripe bananas with a potato masher until it forms a paste and is free flowing.
- Add the liquid coconut oil, honey and water into the banana paste and whisk until well incorporated.
- In a separate medium sized mixing bowl, combine the whole wheat flour, rolled oats, flax seeds, salt, cinnamon, baking soda and baking powder. Mix until well combined.
- Stir in the chopped walnuts and cranberries into the flour mixture.
- Pour the wet mixture into the dry mixture and mix the batter until all the flour is combined.
- Separate the batter into individual muffin holders (no need to use muffin liners). These muffins do not rise too much so fill them to the top.
- Bake for 14-16 minutes
*Store in the fridge for up to 5 days.
*Best enjoyed when heated 12 seconds in the microwave
-This is an original Healthy Chew recipe created by and for The Healthy Chew- all rights reserved
-All photos used in this article were taken by Stephanie Rackley for and by The Healthy Chew -all rights reserved
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email me at StephanieRackley@thehealthychew.org