Fiberlicious Cranberry Muffin
This recipe is great for easy grab-and-go morning breakfast options. The recipe is full of fibre to support optimal digestion. This is especially important for women and the release of excess estrogen as we get older.
1 cup large oat flakes
1 cup oat flour (throw oat flakes in the blender and voila)
1 cup oat bran
1/4 cup ground flaxseeds
1 TBSP chia seeds
1 TBSP ground cinnamon
1 TBSP ground nutmeg
1 TBSP baking powder
1/2 TBSP baking soda
2 large eggs
1/3 cup grape seed oil (optional, makes muffins moist vs dry)
1/2 cup maple syrup
1/2 cup almond milk
1 cup fresh cranberries (or dried cranberries if you prefer sweet over tart)
1/4 cup chopped walnuts
1 tbsp coconut cane sugar
Preheat the oven to 350°F.
Grease muffin tins with coconut oil.
Mix all the dry ingredients together well.
Mix all the wet ingredients together well.
Combine dry and wet ingredients. Mix well and fold in the cranberries and walnuts.
Fill 12 muffin cups and sprinkle the top with coconut cane sugar.
Bake for 12-15 mins
1 Serving: 1 medium size muffin