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Breakfast Bran Muffins


by Shoshanna Easling

March 2012


A muffin could never be more nutritious for your body. It is packed with health in the form of nuts, seeds, and dried fruits.Skip the no-nutrition, preservative-packaged, breakfast and granola bars, and replace them with these muffins. It’s cost-effective, yet delicious.

Breakfast Bran Muffins
Prep: 15 min. Cook: 20 min. Yield: 24 muffins

½ cup blanched almond flour
½ cup flax meal
1 tsp. sea salt
1 T. cinnamon
2 tsp. baking soda
15 Medjool dates, pitted and chopped
8 large eggs
¼ cup olive oil, grapeseed oil, or coconut oil
1 cup almond butter
1½ cups coconut milk
1½ tsp. vanilla
¼ cup water
½ cup pumpkin seeds
½ cup sesame seeds
½ cup sunflower seeds
1 cup pecans or walnuts, chopped
1 cup currants or raisins

1. Preheat the oven to 350º F. Line 12 muffin cups with paper liners.

2. In a large bowl, combine the almond flour, flax meal, salt, cinnamon, and baking soda.

3. In a high-powered blender, puree the dates, eggs, olive oil, almond butter, coconut milk, vanilla, and water on high speed until completely smooth.

4. Stir the wet ingredients into the almond flour mixture until blended, then stir in the seeds, walnuts, and currants.

5. Scoop ¼ cup of batter into each prepared muffin cup. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.

6. Let the muffins cool slightly in the pan for 20 minutes, then serve warm.


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