Raspberry, Chia & Coconut Muffins

Breakfast

Raspberry, Chia & Coconut Muffins

Serves:
6

Skill:
Easy

Time:
15 minutes

RECIPE BY: @sarahscleaneats_

INGREDIENTS:

  • 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

METHOD:

  1. 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.

  2. Add in the wet ingredients & mix well until a dough like mixture forms.

  3. Using a spoon, divide the mixture between the patty pans & top with more coconut and the flaked almonds.

  4. Bake for around 10-15 mins or until golden & cooked through. Allow to cool before serving.

Enjoy!

 

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