Gluten Friendly Berry Muffins

INGREDIENTS

• 180 g gluten free oats (oats of choice)
• 140 g ground almonds
• 2 tbsp ground flax seed or milled chia seed
• 6 tbsp water
• 1 tsp baking powder
• 1 tsp baking soda
• 20 g flaked almonds
• 2 tsp vanilla extract (or extract of choice e.g. almond extract)
• 150 g coconut oil (melt in a saucepan)
• 150 g maple syrup
• handful of raspberries or berries of choice
• handful of blueberries

METHOD

• Preheat oven to 160º and line a 12 muffin tray.
• Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.
• Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)
• Add the flax egg, vanilla extract, coconut oil, maple syrup, raspberries to the dry ingredients and fold together.
• Divide mixture into the lined 12 muffin tray, sprinkle the remaining almonds on top and blueberries and put into the preheated 160º oven for 20 minutes or until golden.
• Leave for 1 hour to cool so the ingredient sets, they will come away from the mould easy and not crumble