• Line Jumbo Muffin tins with muffin liners. Preheat oven to 325°

Dry Ingredients:

• Measure and combine Almond Flour Blend, salt, baking soda, and baking powder in a bowl. Set aside.

Wet Ingredients:

• In a large mixing bowl, beat the softened Earth Balance, oil, and sugar together until well blended.
• Add eggs, vanilla extract, almond extract, and Dairy Free Yogurt. Mix until smooth and fully combined.
• Combine:
• Gradually add the dry mixture to the wet batter, mixing a little at a time.
• Blend until fully incorporated, but do not overmix.
• Add in chia seeds on low just until thoroughly mixed.
• Fill muffin cups 3/4 to top.
• Bake in a preheated oven at 325°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Yields: 16–17 jumbo muffins
• Raw Honey Butter:
• Mix raw honey and Earth Balance on high speed for 3 - 4 minutes until light and fluffy.
• Chill for a bit in fridge then pipe swirls on top after muffins cool. You can also spread it on like frosting or just leave in fridge & spread some on when ready to enjoy.