Delicious, Vegan, free of gluten and refined-sugar but they taste so yummy and are fluffy and moist on the inside. There are also little pops of raspberry in there which I love! If you like you can use fresh raspberries or other berries you like. You could even leave out the berries but I like to leave them in there for this particular recipe. I’m also using unsweetened almond milk but have also used soy milk in this recipe and both are great. You could use any kind of vegan milk you like.

Yields 7

Prep Time 5 min
Cook time 25 min
Total Time 30 min

Ingredients
Chia egg (1 tbsp chia seeds + 3 tbsp water)
1/2 cup cornmeal
1/2 cup almond meal
1/4 cup rice flour (regular, not glutinous)
2 tsp baking powder
Pinch of cinnamon powder
Pinch of salt
1 tsp vanilla essence
1/2 cup unsweetened almond milk (or other vegan milk, reduce to 1/4 cup for a denser, higher muffin)
1/4 cup agave (or other sweetener)
2 tbsp coconut oil melted
1/2 cup frozen raspberries (or fresh or other berries)

Instructions

1. Preheat your oven to 190 degrees celsius or 380 degrees fahrenheit with the fan-forced setting.
2. Make your chia egg by mixing chia seeds and water. Set it aside while it thickens up.
3. Mix all of the dry ingredients together until well-combined.
4. Add in the vanilla essence, almond milk and agave. Mix well to combine.
5. Add in the melted coconut oil and mix.
6. Mix in the chia egg.
7. Mix in the frozen raspberries.
8. Pour the batter into paper muffin liners and bake for around 27 minutes until the tops are golden.

Delicious Recipe courtesy of:

Zhouer 🙂
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