Cranberry Muffins

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

  1. Preheat oven to 350o F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy!

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