These were unintentionally vegan- I decided to do some baking, but discovered we had no eggs, so I used chia seeds to replace them.
Makes 8 muffins
2 tbsp chia, 10 tbsp water
150g ground almonds
1 tsp baking powder
2 tsp cinnamon
1 tbsp maple syrup
2 tbsp almond milk
1.) Preheat the oven to 180°C (160°C fan) and line a muffin tin with 8 cases. In a cup, mix the chia seeds and water together and leave for a few minutes to form a gel-like consistency.
2.) In another bowl, mash the bananas until smooth and pulpy.
3.) In a separate bowl, mix all the dry ingredients together. Then add the chia mix along with the other wet ingredients.
4.) Break the raspberries up as you add them to the mixture, before stirring them in. Use a spoon to evenly fill the cases with the mixture. Bake for 20-25 minutes until golden.
Note: Because of the high moisture content, these will be slightly gooey on the inside.