Take a ‘un-delicious’ supplement or eat one of these ‘delicious’ muffins and get a healthy dose of….

Vitamins A, C and E, Magnesium, Calcium, Iron, along with a boost of Fibre, Omega 6’s and protein 😉

You’ll Need (Makes 16 muffins)

  • Flaxseeds – 1/4 cup
  • Water, filtered – 1 cup
  • Almonds, whole raw – 3 cups
  • Baking powder – 2 tsp
  • Mandarins, whole peeled, de-seeded- 8 whole
  • Maple syrup – 1/4 cup

Let’s Get Started

  • Preheat oven to 175°C (350°F), and get out a non-stick muffin pan, line with individual baking paper sheets, paper cups or grease with a little coconut oil.
  • Grind flaxseeds till fine, put in a small bowl and add water. Stir well to combine and let sit until thick (this is your flax egg).
  • Put whole almonds in blender/food processor and process until fine – keep in the blender.
  • Add flax egg, baking powder, peeled mandarins and maple syrup to almond meal in blender/food processor and – on a medium speed – blend to combine.
  • Spoon mix into each individual muffin tin and bake for 35-minutes.
  • Check muffins are cooked by inserting a skewer into the middle of the muffin, if it comes out clean… it’s ready.
  • If still wet inside, bake in 10-min increments until done.
  • Either completely cool on a rack for storage or let cool slightly and serve warm with some non-dairy butter.
  • When completely cool, store in an air-tight container in the pantry for 3-5 days.
  • Keeps in the fridge for approx. 2 weeks

Let me know how you like them by commenting below 👇👇👇



  1. Lesley Jones says:

    My muffins came out flat, they seemed to puff up then collapse. Perhaps the almond mix wasn’t fine enough?? Also my mix made 19 so perhaps not thick enough??

    • State: WA
    • Country: Australia
    • Hi Lesley, Not sure what happened. The almonds and flaxseeds need to be really fine when blended. So perhaps that was it?? How did you like the taste?

      • State: WA
      • Country: Australia

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