Crunchy Flax Muffins

Directions

1. Preheat oven to 350F. Spray muffin tin with coconut oil.In a medium bowl, whisk eggs, coconut oil, and vanilla. Mix in almond flour, flax meal, hemp seeds, millet flour, millet flakes, melted Max Mallows, baking soda, salt, spices, nuts, and dried fruit. 

   Divide batter among the muffin tin and bake compartments until a toothpick inserted into the center of the muffins comes out clean 25-30 minutes. Cool for 5 minutes, then transfer to a baking rack to cool completely. Muffins can be stored in an airtight container for 3 days.