1 cup almond meal
2 tbsp powdered sweetener
½ tbsp baking powder
2 tbsp white and black chia seeds (1 tbsp of each)
¼ cup desiccated coconut, plus more for topping
¼ cup Almond Breeze Vanilla Almond Milk
1 free range egg
1-2 tbsp sugar free maple syrup
1 tsp vanilla essence
2 tbsp raspberry jam (plus more for serving, optional)
Flaked almonds, for topping
Preheat oven to 170C & line a muffin tin with patty pans. Into a large mixing bowl, add all the dry ingredients (besides the flakes almonds) & combine.
Add in the wet ingredients & mix well until a dough like mixture forms.
Using a spoon, divide the mixture between the patty pans & top with more coconut and the flaked almonds.
Bake for around 10-15 mins or until golden & cooked through. Allow to cool before serving.