BREAKFAST BRAN MUFFINS
Steps:
- Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
- In a large bowl, combine the almond flour, flax meal, salt, and baking soda. In a high-powered blender, puree the dates, eggs, olive oil, and water on high speed until very smooth. Stir the wet ingredients into the almond flour mixture until blended, then stir in the seeds, walnuts, and currants.
- Scoop 1/4 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. Let the muffins cool in the pan for 20 minutes, then serve warm.
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