Cranberry Pineapple Muffins — Sarli Nutrition

Flax is rich in an omega 3 fatty acid that fights inflammation and high blood pressure. Here’s an extra delicious way to get flax on the menu! Pair these muffins with some soymilk and fresh fruit for a great way to start the day!

The research suggests that ¼ cup of ground flaxseed can help lower blood pressure significantly. Each of these muffins has 2 tablespoons of flax. So 2 muffins will get you your daily dose. If you want to skip the gluten, just use oat flour in the place of the wheat flour.

Combine in a mixing bowl:

1 ½ cups ground flaxseed

¾ cup whole wheat flour

1 ½ Tbsp baking powder

1 tsp cinnamon

¾ tsp salt

Combine and add to the above:

⅔ cup soymilk (or almond milk)

⅓ cup honey

8-ounce can crushed pineapple (with juice)

2 tsp. vanilla

Stir in gently:

½ cup dried cranberries

½ cup chopped walnuts

Bake in muffin tins at 350 for 20 minutes or until a toothpick comes out (mostly) clean. Don’t over-bake them or they’ll get dried out. If you want to keep them more than a couple days, put them in a zipper bag and toss them in the freezer. They’ll be ready for the microwave when you’re ready to eat them.

Flax contains an omega 3 fatty acid that fights inflammation and high blood pressure. Be sure to use the flaxseed that is ground, since the whole seeds aren’t digested very well (or at all).

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