Whole Wheat Cranberry Almond Muffins

4 comments
recipe

Today was one of those days when I could NOT stop eating. I was starving all day and needed a snack. So I made some healthy, high fiber muffins to keep myself full!

Serves about 12 muffins
Cooking time: 20 min


1 egg
3/4 cup of coconut milk
1/2 cup vegetable oil 
3/4 cup whole wheat flour
1 cup steal cut oats
1/2 cup sugar
3 tsp baking powder
1 tsp salt
3/4 cup of chopped almonds
1/2 cup dried cranberries

heat oven to 400 F. Beat egg and stir in the milk and vegetable oil. Stir in remaining ingredients all at once until flour is moist. fill muffin cups 3/4 full. Bake until golden brown, about 20 minutes.

Enjoy!

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4 thoughts on “Whole Wheat Cranberry Almond Muffins”

  1. Those look delicious! I wonder if I could use flaxseed to sub for the egg, to make a vegan version? Greetings from Germany!

    Like

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