Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins with tart raspberry chia jam swirled through fluffy, nutty spelt flour. A touch of coconut sugar adds a hint of natural sweetness.
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.