This recipe can be made with a variety of different fruits. I have used blueberries and raspberries but you can also use strawberries, apples or a combinations of your favorites. If using apples I would also add some cinnamon. This recipe is also dairy free and can be made gluten free by using flax flour in place of wheat bran. Makes 12 muffins. I generally bake 6 and store the remaining batter in the fridge to bake later.

• 1 1/4 cups almond flour
• 1 1/2 cups wheat bran (flax flour for gluten free)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup Date Puree
• 1/3 cup almond milk
• 3 eggs
• 1/3 cup coconut oil (melted)
• 1/2 tsp. vanilla
• 3/4 cup fruit

Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!