Ingredients

The following ingredients have 12 Servings
  • 1 flax egg (1 tablespoons flaxseed meal + 3 tablespoons water)
  • 1/2 cup mashed banana
  • 1/2 cup applesauce
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 1/4 cups oat flour (from ground oats)
  • 1/2 cup quinoa flakes
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup Whyman's Frozen Raspberries
  • 1/3 cup chocolate chips

Instruction

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
  • Beat together wet ingredients in a large mixing bowl. Add dry (minus raspberries and chocolate chips) and stir together until incorporated. Fold in raspberries and chocolate chips.
  • Divide batter evenly between the 12 muffin cups. Bake on the center rack for 20 - 23 minutes until a cake tester inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.