Recipe Name Coconut Cherry Oat Muffins Submitted by mgdever Recipe Description Gluten and dairy free Quantity 12 Quantity Unit muffins Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 3/4 cup Almond Breeze, unsweetened original 1 tablespoon lemon juice, fresh 1/2 cup Oat bran, raw 1 3/4 cups oats, old-fashioned rolled 1 teaspoon baking powder, Gluten free 1/2 teaspoon baking soda, gluten free 2 cups applesauce (unsweetened) 1/2 cup coconut flakes, unsweetened, organic 1/2 cup, slivered almonds, raw, roughly chopped 1/2 cup cherries, dried 1 teaspoon cinnamon, ground 1/2 teaspoon nutmeg, ground 1/4 teaspoon sea salt (Celtic or Real Salt are best) Steps Sequence Step 1 Preheat oven to 400 degrees Farenheit. 2 Lightly grease muffin tin with safflower oil or line with baking cups. 3 Combine almond milk and lemon juice and allow to stand for 5 minutes or until slightly curdled. 4 Combine remaining ingredients with almond milk and lemon juice and mix thoroughly. 5 Fill the muffin tins until almost full. 6 Bake for 20 to 25 minutes until golden brown and firm but still soft. 7 Cool on a baking rack and then remove and store in the refrigerator. Good for about 1 week.