Egg-free berry muffins

Whether you child has an egg allergy or not these light and delicious berry muffins taste delicious and will suit the whole family.

Nutrition Note: Chia seeds are an extremely versatile and nutritious pantry item. Along with many vitamins and minerals they contain valuable omega-3 fatty acids and can even act as an egg replacer when combined with water to make a viscose gel.

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Ingredients

• 1 tbsp chia seeds
• 3 tbsp water (to soak chia seeds)
• 1/4 cup olive or melted coconut oil
• 1/4 cup apple puree
• 3/4 cup buttermilk (or 3/4 cup dairy-free milk alternative + 3 tsp lemon juice)
• 1/3 cup brown sugar
• 1 3/4 cup self raising flour (or gluten free self raising flour)
• 1/2 cup shredded coconut
• 1 cup mixed fresh or frozen berries

Method

Step 1

Combine the chia seeds and water in a small bowl and allow to soak for 10 minutes. -

Step 2

Preheat the oven to 200 degrees Celsius and grease a 12-hole muffin tin. -

Step 3

Place your chosen oil, apple puree, chia seed mix and buttermilk in a large bowl and stir to combine. In a separate bowl combine the brown sugar, sifted flour and coconut. Pour the wet ingredients on to the dry, stir through until just combined then gently fold through the berries. -

Step 4

Spoon the mixture into the muffin holes, filling to 3/4 full. Bake for about 15 minutes or until the muffin tops spring back when touched. -

Step 5

Storage: Store the muffins in an airtight container for 2 days or freeze individually. Pop one in your child's lunchbox and it should be thawed out by recess. -