Cranberry Muffins
Ingredients:
1 ½ cups whole wheat flour (or alternative, like rice flour or oat flour]
¼ cup quick whole grain oatmeal
¼ cup flaxseed meal
¼ cup amaranth
Dash of sea salt
½ cup coconut palm sugar
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
¾ cup walnuts
1 ½ tsp pure vanilla extract
½ cup coconut oil
¼ cup plain almond milk
1 cup pomegranate juice
1 cup fresh cranberries
Directions
- Preheat oven to 350o F.
- In medium bowl, combine all grains, salt, coconut palm sugar, baking powder, baking soda, cinnamon, and walnuts. Stir together well, and be sure walnuts are coated. Make a depression in the center of mixture and add vanilla, oil, almond milk, and juice. Stir lightly, just to mix, and add in fresh cranberry chunks.
- Mix batter together well. It will be dark in color and have a thick consistency. Grease muffin tins with coconut oil or use paper muffin cups. Fill as full as you like–to the top will produce a dozen hearty muffins, while 2/3 cup full will stretch them to approximately 18 servings.
- Place in preheated oven and bake for 15-18 minutes. Once wooden toothpick inserted in center comes out clean, remove from oven. Let stand in tins for about 10 minutes, then turn out to cool.
- These are great cool or warm and do not require refrigeration. Do not keep in extremely warm area, especially near stove, as flax will be compromised.
- Enjoy!
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