Whole Grain Cranberry Muffins

I go through phases where I eat these every morning for weeks. I'm in one of those phases right now. These muffins are oh so yummy...and no refined sugars! They're super filling too. Lately I've been eating them with fresh strawberries from the farmers market. The strawberries are amazingly sweet...no white centers and a deep red. No added sweetness needed. Here's the recipe:

Whole Grain Cranberry Muffins
INGREDIENTS

3 eggs
½ salad oil (or canola oil)
½ cup honey
2 cups flaxseed meal
1 ½ cups bran
1 ½ cups milk or homemade almond milk
2 cups whole wheat flour (whole wheat pastry if you’ve got it)
1 tsp cinnamon
2 tsp baking soda
Cranberries…as much as you like.

DIRECTIONS

Heat oven to 350 degrees.

Whisk together the eggs, oil, and honey. Then slowly stir in the flaxseed meal and bran. Next, add the milk. Add the whole wheat flour ½ cup at a time as you stir the mixture. Finally add the cinnamon, baking soda, and cranberries and mix well. (You can mix this by hand or use an electric hand-held mixer). The mixture should be wet and sticky. Spray an aluminum muffin tin and fill each cup 2/3 way with the batter.

Bake in the oven for 25-30 minutes.

VARIATION: I also like to add a couple of very ripe bananas to the mix when I happen to have some.