Breakfast Bran Muffins

• 1/2 cup blanched almond flour
• 1/2 cup flax meal
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 6 dates, pitted
• 3 large eggs
• 2 tablespoons olive oil
• 1/4 cup water
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 1/2 cup walnuts, chopped
• 1/2 cup currants

1. Preheat the oven to 350F.
2. Line 11 muffin cups with paper liners.
3. In a large bowl, combine the almond flour, flax meal, salt, and baking soda.
4. In a high-powered blender, puree the dates, eggs, olive oil, and water on high speed until very smooth.
5. Stir the wet ingredients into the almond flour mixture until blended, then stir in the seeds, walnuts, and currants.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
8. Let the muffins cool in the pan for 20 minutes, then serve warm.

blanched almond flour, meal, salt, baking soda, dates, eggs, olive oil, water, pumpkin seeds, sesame seeds, sunflower seeds, walnuts, currants

Taken from www.epicurious.com/recipes/food/views/breakfast-bran-muffins-379060 (may not work)