Baked: Whole Wheat Cranberry Nut Muffins

My favorite on the run treat, a whole wheat muffin made with walnuts and cranberries.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Nuts, Walnuts

Health and fertility benefits of Whole Wheat Cranberry Nut Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

3/4 cup lowfat milk
1 large egg
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup unsweetened apple sauce
2/3 cup dried cranberries
2/3 cup chopped walnuts
3 tsps baking powder
1/2 cup white sugar
2 cups whole wheat flour

Instructions

1. Heat oven to 400 °F (200 °C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flours, sugar, baking powder and salt; mix well.

3. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

4. In a small bowl, combine milk, oil and egg; blend well.

5. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

6. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

7. Cool for 1 minute before removing from pan. Serve warm.

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