Tasty Tuesday: Chia Almond Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Chia Almond Muffins. Oh my, these muffins are delicious!
Ingredients
  • 2 cups almond flour
  • ¼ cup chia seeds
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1 egg
  • ⅔ cup maple syrup
  • 1 tablespoon vanilla
  • 25 ml mineral water
  • 1 tablespoon baking powder
  • 1 cup raspberries (* see note)
Instructions
  1. Pre-heat the oven to 350 F.
  2. Beat the egg. Add maple syrup and vanilla. Add ¼ cup (not ½ cup) chia seeds and let them soak for 15 minutes in the egg, maple syrup, and vanilla mixture, stirring once in a while.
  3. In another bowl mix almond flour, ¼ cup (not ½ cup) chia seeds, salt, cinnamon, baking powder. Pour the egg mixture into this bowl and mix well. Add mineral water. Then fold in the raspberries gently.
  4. Pour into a greased or paper-lined muffin tray and bake for 45-50 minutes until the muffins become medium brown on the surface.
Notes
I usually use frozen raspberries, but fresh raspberries would work too. Also, you can replace raspberries with other berries as they all work in this recipe. As you can see in the photo, I used frozen blueberries the day I took photos of the muffins.
Recipe by Orgali at https://orgali.ca/2014/07/tasty-tuesday-chia-almond-muffins/