Ingredients

• 1-1/4 cup Almond Flour
• 1 cup Whole Wheat Pastry Flour
• 1/3 cup Medium Grind Cornmeal
• 1/3 cup Almond Protein Powder
• 1/3 cup Brown Sugar
• 1/4 cup Wheat Germ
• 1 tsp Baking Soda
• 3/4 tsp Sea Salt
• 1/2 cup Raisins
• 1/2 cup Diced Dried Apricots or diced dried Apricots
• 1 cup Low-Fat Plain Yogurt
• 2 large Eggs beaten
• 1/3 cup Vegetable Oil
• 1 tsp Vanilla Extract
• Zest of 1 Orange

Instructions

1. Preheat oven to 350°F. Grease or line a muffin tin with paper liners; set aside.
2. Mix dry ingredients and dried fruit together in a large bowl. Combine wet ingredients and stir into dry ingredients just until moistened. Batter should be lumpy.
3. Fill prepared muffin tin 2/3 full. Bake for about 25 minutes.