Category,

Enjoy this delicious recipe which is a cross between a cookie and a muffin

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
  cup Flaxseeds, ground
 ½ cup Almond Flour
 ½ cup Unsweetened Natural Almond, Cashew, Sunflower, or Sesame (Tahini),
 2 tbsp Pure Maple Syrup, Raw Honey, or Lakanto
  cup + 2 tbsp Almond or Coconut Milk
 1 tsp Vanilla Extract, alcohol free
 1 tsp Cinnamon, ground
 1 tsp Ginger, ground
 ¼ cup Cranberries, dried (optional)

1

Preheat the oven to 325°F.

2

Grease muffin pan with coconut oil or use muffin liners (enough for 8 muffins, not 12).

3

In a large bowl, stir together ground flax seeds, almond butter, maple syrup, milk, vanilla cinnamon and ginger until well combined.

4

Stir in dried cranberries until just combined.

5

Evenly divide batter into 8 prepared muffin cups.

6

Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry.

7

Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

8

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in parchment, then tin foil, and freeze for up to 6 months.

9

Let thaw at room temperature for 2 to 3 hours before serving. Have two for breakfast and one for a snack.

Additional Notes:

We LOVE flax seeds for their role in heart health, digestive wellness, hormone balancing and cancer prevention. These are super rich in fiber, healthy fats, and protein. Great for a quick breakfast or snack.

Check out our 7 "Healthy" Foods . . . That Aren't Blog Post.

Ingredients

Ingredients
  cup Flaxseeds, ground
 ½ cup Almond Flour
 ½ cup Unsweetened Natural Almond, Cashew, Sunflower, or Sesame (Tahini),
 2 tbsp Pure Maple Syrup, Raw Honey, or Lakanto
  cup + 2 tbsp Almond or Coconut Milk
 1 tsp Vanilla Extract, alcohol free
 1 tsp Cinnamon, ground
 1 tsp Ginger, ground
 ¼ cup Cranberries, dried (optional)

Directions

1

Preheat the oven to 325°F.

2

Grease muffin pan with coconut oil or use muffin liners (enough for 8 muffins, not 12).

3

In a large bowl, stir together ground flax seeds, almond butter, maple syrup, milk, vanilla cinnamon and ginger until well combined.

4

Stir in dried cranberries until just combined.

5

Evenly divide batter into 8 prepared muffin cups.

6

Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry.

7

Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

8

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in parchment, then tin foil, and freeze for up to 6 months.

9

Let thaw at room temperature for 2 to 3 hours before serving. Have two for breakfast and one for a snack.

Fabulous Flax Muffins