Enjoy this delicious recipe which is a cross between a cookie and a muffin
Preheat the oven to 325°F.
Grease muffin pan with coconut oil or use muffin liners (enough for 8 muffins, not 12).
In a large bowl, stir together ground flax seeds, almond butter, maple syrup, milk, vanilla cinnamon and ginger until well combined.
Stir in dried cranberries until just combined.
Evenly divide batter into 8 prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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.
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
Directions
Preheat the oven to 325°F.
Grease muffin pan with coconut oil or use muffin liners (enough for 8 muffins, not 12).
In a large bowl, stir together ground flax seeds, almond butter, maple syrup, milk, vanilla cinnamon and ginger until well combined.
Stir in dried cranberries until just combined.
Evenly divide batter into 8 prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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.
Let thaw at room temperature for 2 to 3 hours before serving. Have two for breakfast and one for a snack.
