FLUFFY BERRY MUFFINS
Vegan • Gluten-free • Lactose-free • Sugar-free
200 ml Tropical almond milk
250 g Tropical almond flour
150 g Raspberries (or seasonal fruits, chopped)
100 ml Coconut oil
50 ml Raw local honey
1 Tsp Pure vanilla extract
1 Tbsp Ground flax seeds
1.5 Tsp Baking powder
In a bowl whisk together the ground flax seeds (egg substitute) with 3 tbsp of water and set aside.
In a large bowl mix together the dry ingredients: tropical almond flour and baking powder.
In a smaller bowl blend the wet ingredients,
tropical almond milk,
coconut oil, honey and vanilla extract with the egg substitute.
Add them to the dry ingredients and blend until combined.
Fold the fruits into the batter and spoon batter into each muffin tin lined with paper. Bake for 25-35 minutes in oven pre-heated at 180°C.