Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.

In a large bowl, whisk the dry muffin ingredients together (except for the gelatin).

In a medium sized bowl, whisk the wet muffin ingredients together (except for the water).

Slowly add the wet ingredients to the dry ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.

Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.

Pour the gelatin egg into the large bowl with the batter and quickly stir it in. Spoon the batter into the muffin cups filling them 3/4 of the way full.

Mix the swirl ingredients together in a small cup until combined.

Spoon 1/2 a tsp of the swirl topping on top of each muffin. Take a toothpick and swirl the topping into the muffin batter.

Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.

Remove from the oven and let cool in pan for 15 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.

Store in the fridge for up to 5 days in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.