Cranberry-Orange Healthy Nut Muffins

If you don't like overly sweet muffins, this recipe might be what you're looking for.

1c organic rye flour

2c unbleached all-purpose flour

1T pumpkin pie spice

2T each: ground flax, chi seeds

1/2c each chopped: pecans, walnuts

1t each: salt, baking soda, baking powder

1T pure vanilla

1c coconut sugar

3 pasture raised eggs

3/4c each: single source EVOO

3/4c plain whole milk Greek Yogurt

2 whole Cutie mandarins - chopped

2c chopped fresh or frozen cranberries

Preheat your oven to 350°

Whisk the first group of dry ingredients together in the big glass bowl, then do the same with the next group in the other bowl. Pour the wet ingredients into the dry bowl. Mix well but quickly, only until all the flour is incorporated. Spoon into muffin cups and/or greased loaf pans. Bake the muffins about 20 minutes. The loaf pan will take an additional 5-10 minutes.

This made 24 muffins and a muffin loaf. Good for breakfast or a healthy snack. . .Lin 

Corn, Oat, Chia and Flax Muffins with Chopped Walnuts

I gathered ingredients this morning for healthy muffins.
I'm not a big bread and grain person, but this sort of thing goes so well with soups and chili, that I'd love to create a go-to recipe that I know works. An interesting one that I really love serving. So. . .I'm on a quest for that. Then I Googled everything and let A.I. put together a recipe for me. Of course I added a couple things, and this is what I got. 

Wet Ingredients:

1 lg. pasture raised egg

1c whole milk plain Greek yogurt

1/4c single source EVOO

1/4c Maple Syrup
1t± pure vanilla

~ add ~

1 can drained, whole kernel corn

4oz. bone broth

Dry Ingredients:

1c corn flour

1c organic quick oats

2T ground flax seed

2T chia seeds

2t baking powder

1/2 baking soda
2T Everything Bagel seasoning

4 oz. = 1c chopped walnuts

1t cinnamon -or- pumpkin pie spice

Mix each set of ingredients well, with a whisk or a silicone spatula. Don't combine the two bowls until your oven is hot - preheated to 375° - and you're ready to bake. Using a big serving spoon or small ladle, fill each paper-lined muffin cup 3/4 full. Bake until they pass the toothpick test, or about 22 minutes. Cool a half hour before serving.
These turned out well textured, grainy and good! . . Lin

Lotsa Stuff — Healthy Muffins

Combine in a large bowl:

1-1/2 ripe, mashed banana

1 lg. diced, unpeeled Envy apple

1c chopped pecans

1-1/4c dark brown sugar

3 lg. pasture raised eggs

1T pure Mexican vanilla

3/4c single source EVOO

3/4c plain Greek yogurt

zest of 2 oranges - juice of 1 or 2

In another large bowl, whisk together:

1-1/2c unbleached all-purpose flour

3/4c corn flour (not cornmeal)

3/4c organic rye flour

1+T ground flax seed

1+T chia seeds

1T pumpkin pie spice

1t each: salt, baking powder, baking soda

Preheat your oven to 350° When the wet and dry ingredients are well mixed in their bowls, add the fruit mixture to the dry bowl. Stir well to combined then spoon into paper-lined muffin pans. Bake 20 minutes or so until a toothpick inserted into one of the muffins comes out clean. Makes 36 muffins or 24 + a small loaf of quick bread. If making the second option, allow extra baking time for the batter in the loaf pan. . .Lin