Gluten-Free Cinnamon Cranberry Flax Muffins Recipe

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Nutrition Highlights (per serving)

Calories 161
Fat 7g
Carbs 19g
Protein 4g
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Nutrition Facts
Servings: 12 servings (1 muffin)
Amount per serving  
Calories 161
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 163mg 7%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 10g  
Includes 8g Added Sugars 16%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 73mg 6%
Iron 1mg 6%
Potassium 111mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 35 min
Prep 20 min, Cook 15 min
Servings 12 servings (1 muffin)

These gluten-free, naturally sweetened cinnamon cranberry flaxseed muffins make a great breakfast treat or dessert. You can even surprise your guests and serve them at the Thanksgiving table. Because of the flaxseeds, these cranberry muffins are not only gluten-free but also are high in both nutrition and flavor, with lots of fiber, too. And the cinnamon is a real health benefit as well, great for people with diabetes and those on low-carb diets since it may help to stabilize blood sugar. The 3 tablespoons cinnamon may be too much spice for some people, so use your judgment. This recipe makes either 24 small-sized muffins or 12 large muffins.


  • 1 cup cranberries (fresh, whole)
  • 1 1/4 cups flaxseed meal (you can easily grind your own)
  • 1 teaspoon baking powder
  • 3 tablespoons cinnamon (or to taste)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs (beaten)
  • 1/4 cup olive oil
  • 1/2 cup maple syrup (or 1/2 cup sugar equivalent such as stevia [if powdered, dissolve in 1/2 cup water])
  • 1 tablespoon vanilla extract
  • 2 tablespoons orange zest


  1. Heat oven to 350 F. Liberally butter muffin tins. Do not use paper muffin liners—they will stick.
  2. Pour boiling water over cranberries. Let sit for 5 minutes and then pour off the water.
  3. In a medium bowl, whisk together flaxseed meal, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate large bowl, whisk together beaten eggs, olive oil, maple syrup, vanilla, and grated orange peel.
  5. Transfer the dry ingredients to the bowl with the wet ingredients and mix well.
  1. Let mixture stand for 10 minutes to thicken. Then fold in the cup of whole fresh cranberries that have been plumped in the water.
  2. Fill each muffin cup (halfway if making 24 muffins), and sprinkle each with chopped walnuts or pecans, if using.
  3. Bake about 15 minutes for 24 muffins and a little longer if you're making 12 muffins, or until a toothpick inserted in the center comes out clean.
  4. Keep up to 1 week in the refrigerator or 3 months in the freezer.

Ingredient Substitutions and Cooking Tips

Since the amount of cinnamon in this muffin recipe is more than usual, you may want to start out by adding a tablespoon or 2; taste the batter, and add more if you think you will enjoy a bit more spice. This recipe also works with other fruit besides cranberries—when in season try blueberries or raspberries, or add peeled and cubed apple.

If you choose to use a sugar substitute such as stevia, be sure to convert to the equivalent amount.

Stevia is much, much sweeter than sugar, and therefore you need only a minimal amount (1 cup of sugar is equal to about 1 teaspoon of stevia). Just be sure to taste the sweetener before you add it since different brands have different levels of sweetness. 

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