Mix 2 tablespoons of ground flaxseed with 1/3 cup of water and allow the mixture to sit for 5 minutes. Mix in the flaxseed "eggs" with the rest of the wet ingredients, following the directions as normal.
For higher muffin tops, bake at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 8-10 minutes.
Muffins can be stored in an airtight container and are best enjoyed fresh within 3 days.
Muffins can be frozen in anair tight container for up to3 months. To thaw and enjoypull out muffins and let seton counter top.
You will love these healthy moist raspberry muffins!