Ingredients for the Chia Jam
- 10 ounces (2 heaping cups) frozen or fresh raspberries, or other berries of your choice
- 2 tablespoons maple syrup
- Juice from half a lemon
- 3 tablespoons chia seeds
Ingredients for the Muffins
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup + 3 tablespoons coconut sugar
- 1 cup dairy-free milk
- 1/2 cup refined coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup chia jam, plus more for topping
- 1/4 cup creamy peanut butter
Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup individually if not using liners.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the spelt flour, baking powder, and sea salt until fully combined.
Combine the Wet Ingredients
In a medium bowl, mix the coconut sugar, dairy-free milk, refined coconut oil, and vanilla extract until smooth. Pour this mixture into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Fill and Layer the Muffins
Fill each muffin cup halfway with the batter. Using a wet spoon, create a small indentation in the center of each portion. Add about 1/2 teaspoon each of creamy peanut butter and chia jam into the indentations.
Top and Swirl
Top with more batter, smoothing the tops by wetting the spoon. It’s okay if some filling shows. Add an additional 1/2 teaspoon each of peanut butter and chia jam on top of each muffin. Use a toothpick or knife to gently swirl them together.
Bake and Cool
Bake the muffins for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 15 minutes before removing. Serve with extra chia jam if desired.
Peanut Butter and Jelly Muffins
Ingredients
Ingredients for the Chia Jam
- 10 ounces 2 heaping cups frozen or fresh raspberries, or other berries of your choice
- 2 tablespoons maple syrup
- Juice from half a lemon
- 3 tablespoons chia seeds
Ingredients for the Muffins
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup + 3 tablespoons coconut sugar
- 1 cup dairy-free milk
- 1/2 cup refined coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup chia jam, plus more for topping
- 1/4 cup creamy peanut butter
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- Whisk spelt flour, baking powder, and sea salt in a large bowl.
- Mix coconut sugar, dairy-free milk, coconut oil, and vanilla extract in a medium bowl. Pour into dry ingredients and stir until just combined.
- Fill each muffin cup halfway with batter. Create a small indentation and add 1/2 tsp peanut butter and chia jam into each.
- Top with more batter, smooth the tops, and add 1/2 tsp each of peanut butter and chia jam. Swirl with a toothpick.
- Bake for 30 minutes or until a toothpick comes out clean. Cool in the tin for 15 minutes before removing. Serve with extra chia jam if desired.