Ingredients

Dry ingredients

• 1.5 cup super fine natural almond flour
• 1 cup gluten-free, old fashioned rolled oats
• 2 tea spoons baking powder
• 2 table spoons ground flax seeds
• 1 table spoon chia seeds
• 1 table spoon hemp seeds
• 1 cup chopped raw walnuts
• 1-2 tea spoons organic ground cinnamon
• 2 table spoons Lakanto sweetener (erythritol and Monk fruit sweetener)

Fruit

• 1-2 organic finely chopped apples (I use pink lady apples or honeycrisp apples)
• ½ cup to ¾ cup dried, organic frozen cranberries
• 1 banana

Wet ingredients

• 2 eggs
• ¼ cup avocado oil
• 1/3 cup pure maple syrup
• ½ cup almond milk

Instructions

1. Preheat oven to 375 F.
2. In a bowl, combine flour, oats, baking powder, flax seeds, chia seeds, hemp seeds, cinnamon, Lakanto sweetener
3. In another bowl, mix 2 eggs and add avocado oil, maple syrup and almond milk, and mix.
4. Add the mix to dry ingredients and stir well.
5. Skin and finely chop 1-2 apples.
6. Mash a banana.
7. Add apples, banana and cranberries to the mixture.
8. Add walnuts.
9. Gently mix all the ingredients.
10. Grease the muffin pan with avocado oil.
11. Place the mix into a muffin pan.
12. Bake for 30-35 minutes or until ready (I use the toothpick test and look for a nice healthy glow) at 375 F, and cool before serving.

Yields 12 muffins.

If you do not have a large group to share the muffins with, once cooled you may freeze them and take them out of the freezer to reheat for breakfast or snack.

Enjoy!!