Nut Butter & Jelly Muffins
Sometimes (well, all the time), my kids respond well to novelty, especially with food. Present them with a new and exciting take on foods they already know they like, and they're active taste testers.
They are also quick to voice their opinions, so I was excited when this recipe turned out to be a winner!
- 2 cup frozen strawberries
- 2 tbsp filtered water
- 3 tbsp maple syrup
- 3 tbsp chia seeds
- 2 ripe bananas (mashed)
- 2 whole eggs
- 1/4 cup + 2 Tbsp organic peanut butter (can substitute almond or cashew butter)
- 1/4 cup raw honey
- 2 tbsp avocado oil
- 1 tsp pure vanilla extract
- 1 1/4 cup blanched almond flour
- 1/8 cup tapioca flour
- 1/4 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 + 1/8 tsp baking powder
- Step 1Add the strawberries, water, and maple syrup to a medium skillet and bring to boiling, then simmer for 10-15 min until soft.Add chia seeds and simmer 5 min. Remove from heat and cover skillet with lid. Allow to cool 30 min to 1 hr if you have time.
- Step 2
Preheat the oven to 350°F and line a mini muffin tin with parchment paper liners.
- Step 3
In a small mixing bowl, whisk the eggs and add the wet ingredients (through pure vanilla extract) to the bowl, stirring to combine.
- Step 4
In a medium mixing bowl, add the dry ingredients and sift to combine. Pour in the wet ingredients and stir until creamy.
- Step 5
Use a Tablespoon to pour batter into the parchment paper cups about 3/4 full (The recipe makes two batches of mini muffins or one batch of mini muffins and about 6 full-sized muffins, which will take a few minutes longer to bake.).
- Step 6
Use about a teaspoon sized spoon to add strawberry chia jam on top of each muffin (push down slightly into the muffin batter so the jam incorporates into the top of the muffin).
- Step 7
Bake in the oven for 21-24 minutes, checking at 21 minutes for doneness.
- Step 8
Let the muffins cool completely, then serve. Store in an airtight container in the fridge for up to 3-5 days or freeze.