Ingredients

• 1 cup almond flour (or almond meal) Ingredients
• 1 cup oats (oat flakes, old-fashioned or quick oats) Ingredients
• 1/4 cup raw cacao powder Ingredients
• 1 tsp ea. baking soda and baking powder Ingredients
• 1 tsp ground cinnamon Ingredients
• 2 eggs* Ingredients
• 1/2 cup maple syrup Ingredients
• 1/4 cup melted coconut oil Ingredients
• 3 tbsp non-dairy milk Ingredients
• 1/3-1/2 cup chocolate chips* Ingredients
• 1/4 cup dried cranberries Ingredients

Instructions

1. Preheat oven to 350F (180 C). Grease a mini muffin tin or line with paper cups.
2. In a large mixing bowl, stir together almond flour, oats, raw cacao, baking soda & powder, cinnamon.
3. In a separate bowl, combine eggs, maple syrup, coconut oil and non-dairy milk. Let the coconut oil cool slightly before combining otherwise it will cook the egg.
4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in chocolate chips and dried cranberries.
5. Bake for 10 minutes or until a fork inserted comes out clean.
6. Refrigerate for up to 5 days or freeze for up to 3 months.