FLUFFY BERRY MUFFINS

VeganGluten-free • Lactose-freeSugar-free

INGREDIENTS

PREPARATION

  • 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

1.

In a bowl whisk together the ground flax seeds (egg substitute) with 3 tbsp of water and set aside.

2.

In a large bowl mix together the dry ingredients: tropical almond flour and baking powder.

3.

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.

4.

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.

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