Ingredients

• 1 cup oat flakes or old fashioned rolled oats Ingredients
• 1 cup almond flour (ground almonds or almond meal) Ingredients
• 1 cup oat bran* Ingredients
• 1/4 cup ground flaxseeds Ingredients
• 1 tsp ground cinnamon Ingredients
• 1/2 tsp ground nutmeg Ingredients
• 1 tsp aluminum-free baking soda Ingredients
• 2 medium eggs Ingredients
• 1/2 cup maple syrup Ingredients
• 3/4 cup nut or rice milk Ingredients
• 1 cup dried cranberries Ingredients
• 1/4 cup chopped walnuts Ingredients
• 1 tbsp coconut sugar Ingredients

Instructions

1. Preheat oven to 350F degrees (180C). Line a muffin tray with paper cups or grease really well with coconut oil.
2. Combine all the dry ingredients into a large bowl: oats, almond flour, oat bran, ground flax, cinnamon, nutmeg and baking soda.
3. In a small bowl, combine eggs, maple syrup and nut milk.
4. Add the wet ingredients to the large bowl of dry ingredients and mix just until combined.
5. Fold in dried cranberries.
6. In a small bowl combine chopped walnuts and coconut sugar.
7. Pour muffin batter into 12 muffin tins. Evenly divide walnut coconut sugar topping between 12 muffins.
8. Bake for 22-25 minutes, until a fork inserted comes out clean and golden brown on top. Let cool for 5 minutes and remove from muffin tin and let cool another 10 minutes.