1 to 1 1/2 cups cranberry sauce, try this one
1/2 cup raw milk
1/3 cup coconut oil, expeller-pressed
2 small pasture eggs
1/2 cup almond flour
1/2 cup oat flour
1/4 cup corn meal
1/4 cup ground flax seeds
1 tsp. ground cinnamon
1/2 tsp. salt
1/3 cup coconut sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1. Preheat oven to 400 degrees. Grease with butter or coconut oil, or line muffin tin with paper baking cups.
2. In a large bowl, combine all the wet ingredients. In a medium bowl, combine the dry ingredients. Then add the dry ingredients to the wet ingredients and mix until just moistened. Try not to over mix.
3. Fill muffin cups nearly all the way full. Sprinkle tops with a little extra oats, if desired. Bake 20 to 22 minutes until a toothpick inserted in the center comes out clean. These muffins don't really rise, so you will definitely want to fill up the cups and that's pretty much how they'll look when they come out. I am able to get all my batter into 12 muffin cups.
These lovely, moist little muffins are also gluten free. However, you will want to consider cross contamination of the oat flour and oats and purchase your oats from a reliable source.