Great freezable, one bowl muffins with the freshest ingredients.
Ingredients
2 flax eggs (2 Tbs ground flaxseed + 6 Tbs water)
1½ c almond milk
1½ tsp almond extract
¾ c grapeseed oil
2 c GF flour blend
1 c almond meal (or use another cup of GF Flour blend)
2 tsp xanthan gum (if it's not in GF blend)
1 c sugar
3 tsp baking powder
½ tsp salt
1 tsp cinnamon (optional)
2 c raspberries, fresh or frozen
½ c sliced / chopped almonds
Instructions
Preheat oven to 375 degrees. Line muffin tin with liners or grease well.
In large mixing bowl add the flax eggs and let sit for a few minutes. Then add the almond milk, almond extract and grapeseed oil. Mix well.
Add in all the dry ingredients, except for the almonds and raspberries. Mix well. (Mixture should be a little thicker than most muffin mixtures, but still wet).
Stir in raspberries and almonds, making sure not to break the raspberries. In other words be gentle.
Pour mixture into lined muffin tins, filling the tins ⅔ full. Bake for 18-22 minutes.
Store in fridge or in freezer once cooled.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/07/06/raspberry-almond-muffins/