These muffins are delicious in packed lunches or for a breakfast treat and provide a healthy does of nuts and seeds. 

Stuff you’ll need:

• 3 tbsp egg replacer
• ½ c water
• 1 ½ almond meal
• 2 ½ plain flour
• ¾ unrefined sugar
• 2 ½ tsp baking soda
• 2 ½ tsp baking powder
• 1 tsp salt
• 1 c soy milk
• ¼ c sunflower oil
• 1 c raisins
• 1 c dried cranberries
• ½ c flaxseeds
• ½ c chopped almonds
• ½ c chopped dates
• 1 c water

How to make it: 

1. Preheat your oven to 180°C and grease a muffin tin for 12 large muffins
2. Beat the egg replacer and ½ cup of water together until creamy and thick
3. Combine the almond meal, flour, sugar, baking soda, baking powder and salt together in a large bowl
4. In a separate bowl mix the soy milk, sunflower oil and egg replacer mixture together
5. Add the nuts and fruit to the wet mixture and mix to combine
6. Mix the wet ingredients into the the dry, being careful not to over-mix
7. Add water (up to 1 cup) until you have a mixture that is thick (similar to thick porridge)
8. Spoon the mixture into the muffin tray and bake for about 10 minutes or until golden brown on top and an inserted knife comes out clean

• This mixture makes about 16-20 muffins and can easily be halved if you don’t want to make so many (or if you are baking mini muffins).