| 13 | 37 | 238 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 25 min | 18 |
| 2 cup | Cranberries |
| 3 cup | Wheat flour, whole wheat |
| 2 cup | Almond flour/meal, Bob's Red Mill |
| 2 cup | Soy milk, unsweetened |
| 1/2 cup | Almond butter |
| 142 gm | Sweetener, syrup, agave |
| 1/4 cup | Flaxseed meal (ground) |
| 1 tsp | Salt |
| 1 tbsp | Baking powder |
| 2 tbsp | Almond Extract |
| 2 tbsp | Apple |
| 2 tbsp | Apple cider vinegar |
| 1 tsp | Baking soda |
1. Combine all dry ingredients in a large mixing bowl and mix with a large spoon.
2. Place agave, almond milk, almond butter, and vinegar in blender and blend.
3. Pour liquid mixture into dry mixture. Add fresh cranberries and stir until well mixed. Avoid excessive mixing.
4. Spoon mixture into muffin tins and top with sliced almonds.
5. Bake at 350° for 25 minutes.
6. Remove from oven and allow to cool before serving. Enjoy
| Fruit | 0.2 |
| Grain | 1.0 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.3 |
