These little power cakes are the perfect nutrient-dense, on-the-go, no-time-for-breakfast bites.
Easy as 1, 2, 3 - you can substitute items like honey with stevia, or organic yoghurt with coconut yoghurt to make them dairy free.
Makes 12 muffins
300 g almond meal
3 organic free range eggs
1 punnet of fresh raspberries
1 cup organic greek yoghurt
2 teaspoons cinnamon
1 teaspoon vanilla bean paste
1 teaspoon chia seeds
2 teaspoons raw honey / stevia (you can add more if you like it sweeter)
1/2 teaspoon baking soda
2 teaspoons coconut oil
sprinkle coconut chips
Pre-heat oven (fan-forced) 170C.
Combine almond meal, free range eggs, yoghurt, cinnamon, vanilla and honey in a large mixing bowl.
Mix together with a spatula until a smooth and fluffy consistency is reached.
Gently fold in raspberries, chia seeds and add the baking soda.
Give it a final mix and divide evenly into a muffin tray.
Bake in oven for 25 mins until golden brown on top and -bouncy- to touch.
You can serve with some extra yoghurt, honey and sprinkle with some golden flax.
Enjoy! Share your creations with us @kaleandco_ #kaleandco