I’ve been making these muffins lately but each time I make them I’ve been in a hurry and did not take the time to take photos. Today I finally did it!

 

 

This recipe was inspired by a possibly vegan, or maybe paleo cookbook. I really can’t remember. I read the recipe then tried to make this from memory.

 

 

So it goes something like this:

Mince some ginger. Though the minced ginger was not in the original recipe.

 

 

In a bowl add almond butter and coconut oil.

 

 

And mix together.

 

 

Then add eggs and beat in.

 

 

Then add almond meal,

 

 

baking powder,

 

 

sunflower seeds,

 

 

shredded coconut,

 

flax meal,

 

 

a pinch of salt,

 

 

I like pink salt.

 

 

A pinch of cayenne,

 

 

sesame seeds,

 

 

and some flax seeds.

 

 

I like to cut semi frozen cranberries in half so they let out their red juice as the cook.

 

 

Next partially fill muffin pans with batter

 

 

and top with minced ginger

 

 

and cranberry pieces.

 

 

Bake at 350 for about 20 min or until starting to brown around the edges.

 

 

 

 

Almond meal cranberry muffins

• 1/2 cup almond butter
• 2 tablespoons raw honey (optional)
• 1/4 cup coconut oil
• 5 eggs
• 1 cup almond meal
• 3/4 cup shredded unsweetened coconut
• 3/4 teaspoon baking soda
• 1/4 cup sunflower seeds
• 2 tablespoons flax meal
• 1 tablespoon flax seeds
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• pinch of cayenne

 

In a bowl add almond butter and coconut oil.
And mix together. Then add eggs and beat in.
Add almond meal, baking soda, sunflower seeds, shredded coconut, flax meal,  flax seeds,

sesame seeds, salt, and pinch of cayenne,
Next partially fill muffin pans with batter and top with minced ginger and cranberry pieces.
Bake at 350 for about 20 min or until starting to brown around the edges.