Energy Muffins with Cape Gooseberry Jam
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
For the muffins:
  • 2 Tablespoons ground flax + 6 Tablespoons water
  • 2 ripe bananas
  • 3 Tablespoons coconut nectar or brown rice syrup
  • 3 Tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup almond flour or almond meal
  • ¾ cup oat flour
  • 1 pint cape gooseberries
  • ¼ cup cape gooseberry jam*
For the jam:
  • 2 pints cape gooseberries, papery hulls removed
  • 1 large mango, pitted and sliced
  • 8 oz. coconut sugar*
  • 1 teaspoon agar-agar (powdered)
For the muffins:
  1. Preheat the oven to 350 degrees.
  2. Mix the flax meal and the water and allow to stand for 10 minutes.
  3. Mash the bananas until smooth.
  4. Mix the dry ingredients well and add the banana, flax/water mixture, coconut nectar or brown rice syrup, vanilla extract, and almond milk. Mix well.
  5. Spoon the mixture into muffin tray, filling halfway.
  6. Make a well and add i teaspoon of the gooseberry jam, or any other jam of your liking.
  7. Spoon a little more of the muffin batter on top till the muffin tray is ¾ full. Top it with ½ gooseberry.
  8. Bake 12-15 minutes at 350 F.
  9. Allow to cool thoroughly before removing from tray!
Recipe by Plant Craft at