Having this muffin for breakfast leaves me satisfied for hours, probably because of all the nut flour! A 28-month study involving 8,865 adults in Spain found that people who ate nuts at least two times per week were 31 percent less likely to gain weight than those who never (or almost never) ate nuts.
Ingredients
- 2½ cups almond or hazelnut flour
- 1 tsp baking soda
- 1 Tbsp ground cinnamon
- ¼ tsp ground turmeric
- ½ tsp pink rock or gray sea salt
- ½ cup extra virgin olive oil
- ½ cup coconut nectar
- 3 large organic eggs
- 1 Tbsp pure vanilla extract
- ¾ cup dried cranberries (sweetened with apple juice) or 1 cup whole cranberries, fresh or frozen
- ½ cup chopped raw almonds or hazelnuts
How to Make It
- Preheat the oven to 300°F. Line a 12-cup muffin pan with baking cups (unbleached parchment paper or silicone).
- In a medium bowl, whisk together the nut flour, baking soda, cinnamon, turmeric and salt. Add the oil, coconut nectar, eggs and vanilla to the flour mixture, and stir until smooth. Using a spatula, gently fold in the cranberries just until evenly distributed throughout the batter.
- Divide the batter between the muffin cups. Sprinkle with almonds or hazelnuts. Bake on the center rack for 35 minutes (or 40 minutes if using fresh cranberries), rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean.
- Let the muffins cool in the muffin pan for 15 minutes, then transfer to a wire rack and let cool completely.
