Cranberry Almond Flax Muffins

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Cranberry Almond Flax Muffins

Makes 12-14 muffins, serving size is 2

2 cups organic cranberries, fresh or frozen (sub raspberries if desired)

½ cup water

2 teaspoons lemon juice

1½ cups almond flour (also called almond meal)

1 cup flax meal (also called ground flax)

1¼ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon vanilla extract

½ cup real maple syrup (organic, grade B)

3 eggs

(Optional: add ½ cup chopped walnuts for a little crunch)

  1. Grease muffin tin with coconut oil or line with muffin liners
  2. In a small pot, mix berries, water, and lemon juice. Simmer over medium-low heat stirring occasionally until the berries have released their juice and the liquid has thickened, approximately 15 minutes. Remove from heat and allow to cool.
  3. In a medium-sized bowl, combine almond flour, flax meal, baking powder, ginger, cinnamon, and salt. Mix well.
  4. In a large bowl, combine the berries, vanilla, maple syrup, and eggs, whisking gently until well mixed.
  5. Stir in the dry ingredients (almond meal mixture), combining well.
  6. Fill baking cups about ¾ full.
  7. Bake for 25-35 minutes at 325, or until the tops are firm and just beginning to brown around the edges.
  8. Allow to cool 5 minutes before eating.