- Pre-heat the oven to 350 F.
- Beat the egg. Add maple syrup and vanilla. Add ¼ cup chia seeds and let them soak for 15 minutes in the egg, maple syrup, and vanilla mixture, stirring once in a while.
- In another bowl mix almond flour, the other ¼ cup chia seeds, salt, cinnamon, baking powder. Pour the egg mixture into this bowl and mix well. Add mineral water. Then fold in the raspberries gently.
- Pour into a greased or paper-lined muffin tray and bake for 45-50 minutes until the muffins become medium brown on the surface.