The best berry muffins going round. They have the tick of approval from the whole office. Packed full of delicious berries, we opted for raspberries and blueberries, but feel free to use any berries you wish. Made from wholesome plant based ingredients they are perfect for everyone.
Preheat the oven to 180 celsius and line a muffin tray with cupcake cases.
In a small bowl make the flax eggs. Allow to thicken for about 5 minutes.
In a medium sized bowl, mix the wet ingredients together. Add the thickened flax eggs to the wet mixture.
To the wet mixture, sift in the flour, almond meal, coconut sugar, sea salt, baking soda and baking powder. Stir with a wooden spoon until a smooth batter forms. Be careful to not overwork the mixture, but make sure there are no lumps. Add the frozen berries and gently fold through.
Spoon the mixture into the cupcake cases so they are about 3/4 full.
Bake in the preheated oven for about 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack. They are delicious!
* To make the 2 flax eggs mix together 2 tbsp flax/chia seeds with 6 tbsp water/non dairy milk
** We used a mixture of raspberries and blueberries. You can use fresh berries but they might break down and turn the mixture pink rather than staying whole like the frozen berries do.
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