Baked: Cranberry Cinnamon Flax Muffins

Yummy low carb, high fiber muffins.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Nuts, Walnuts

Health and fertility benefits of Cranberry Cinnamon Flax 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

5 tbsps sweetener
1 tbsp double cream
10 walnuts, chopped
4 large eggs
3 tbsps cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tbsp vanilla extract
1/4 cup olive oil
1 cup cranberries
1 tbsp orange zest
1 1/4 cup flaxseed seeds
1 tsp baking powder

Instructions

1. Cook the fresh cranberries for a few minutes until all have popped. Drain and reserve juice for drinking and use pulp for this recipe. Cool before use.

2. Mix all the wet ingredients together (if using dry sweetener mix with 1/2 cup water before adding to the wet mix).

3. Mix all the dry ingredients together.

4. Combine wet and dry mixtures together. Leave to stand for 10 minutes to thicken then fold in the cranberries.

5. Fill 18 muffin cups and sprinkle with chopped walnuts. Bake for 15-20 minutes.

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