Ingredients: cup Almond Meal (Badam Powder), tablespoon Chia Seeds - or flax seeds, teaspoon Cinnamon Powder (Dalchini), teaspoon Baking powder, teaspoon Salt, cup Blueberries - or any locally available berry, cup Fresh raspberries - or any locally available berry, cup Milk - almond milk for vegans, tablespoons Coconut Oil - or almond oil, tablespoons Honey, teaspoon Vanilla Extract, Whole Eggs - beaten to a pale color, Egg Replacer - instead of eggs for vegan baking, Vegetarian diet
Instructions: To start making Almond Meal Muffins, preheat your oven to 350'F (180 C). If you plan to make this recipe eggless (egg free) then prepare the Flax meal Egg Replacer and keep it aside.Grease your 6 cup muffin tins with some coconut oil or butter or nonstick spray and set aside (use paper liners if you need).In a food processor jar,  add whole milk (or almond milk), coconut oil, honey, and vanilla extract and blend until it is smooth. To the above mixture, add blanched almond flour (meal), chia seeds (or flax seeds), powdered cinnamon, baking soda, salt to the milk mixture and pulse long enough to combine everything together.Add beaten eggs (or the Flax meal Egg Replacer) to this mixture and pulse until it is well incorporated (please do not over mix).Pour the muffin batter to fill 1/3rd of each greased muffin cup. Add few berries and evenly divide the remaining batter among the muffin cups and top with additional berries. Bake the Almond Meal Muffins for about 20 minutes or until a toothpick when pricked in middle of the muffin comes out clean.Cool the Almond Meal Muffins in the tray for 5 minutes. Run through a knife on the sides of each cup and invert them over a plate and serve. Pack Almond Meal Muffins into a school snack box or serve it along with your afternoon masala chai, these are simply delicious.