ALMOND AND BERRY GLUTEN FREE MUFFINS
These tasty Muffins are perfect for a morning tea/coffee snack or even for breakfast if you are in a rush. They are Vegan, so Dairy Free and are also Gluten Free, just remember to use Gluten Free Oats and Baking Powder!!
- 2 tablespoons ground Chia Seeds (you can also use ground Flax Seeds)
- 6 tablespoons of warm water (this is to make your Chia Seed Egg)
- 180 g Oats
- 110 g Ground Almonds
- 40 g Desiccated Coconut
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 120 g Coconut Oil
- 120 g Maple Syrup
- 2 teaspoons Vanilla Essence
- 1 punnet of fresh Berries – I used Raspberries, but Blueberries or Blackberries would also be lovely
- 20 g Flaked Almonds
Preheat the oven to 180 degrees
Make your Chia Seed Egg – mix the ground Chia Seeds and the water in a bowl and stir – leave to sit whist you get your other ingredients ready.
Place your Muffin Cases into your Muffin Tray ready for the oven.
Mix all the dry ingredients together in a large bowl – Oats, Ground Almonds, Desiccated Coconut, Baking Powder and Baking Soda.
Melt the coconut oil carefully and add to it the Maple Syrup, Vanilla Essence, stirring it into the Dry Ingredients together with the Chia Seed Egg, until it is all mixed together really well.
Add the Berries and the Flaked Almonds, folding carefully through the mixture so you don’t break up the berries too much.
Dollop the mixture into your prepared Muffin Tray. Ensure you have the same amount in each Muffin Case.
Bake in the preheated oven for 25 minutes, checking they are cooked in the middle. If not leave another couple of minutes and check again. (This might depend on your oven!)
Leave to cool and enjoy them with a cuppa !!!!