1 cup oat flour
1/2 cup of coconut flour
2/3 cup old-fashioned steel cut oats
1-1/2 cup of coconut sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
2 teaspoons ground ginger
Dash of sea salt
1 egg (make flax egg to make vegan)
1/2 cup of almond milk
1 tablespoons of coconut oil
1/2 cup of fresh cranberries
2 tablespoons chia seeds
1/2 cup mashed banana
1/4 cup of clementine juice
2 tablespoons of clementine zest
Optional: Add 1/4 cup of chopped walnuts

In a large bowl, combine the fry ingredients. In a small bowl, beat the egg, milk, banana and oil.

Stir into dry ingredients just until moistened. Stir in cranberries and walnuts.

Coat muffin cups with coconut oil; fill two-thirds full with batter.

Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with raw honey and fruit preserves.