3 cups gluten free flour.
1 cup ground seed mix (mine is Linwoods flax, sunflower, pumpkin and goji)
2 tsp baking powder
2 tsp vanilla paste
3 tbsp maple syrup
1 cup organic soy yogurt
2 tsp xanthan gum powder (optonal)
1/2 cup defrosted berries, blended
2 cups almond milk
1 cup desiccated coconut
Mix everything except the berries together. You may need to add more water or milk so you have a muffin batter.
Spoon into muffin cups. Make a hole in each muffin, spoon in the blended berries and cover over so you have a jammy surprise inside.
Bake at 200 degrees C for 35 minutes.
Cool on a rack before eating.