For the Chia Jam
- 10 ounces (2 heaping cups) frozen or fresh raspberries
- 2 tbsp maple syrup
- Juice from half a lemon
- 3 tablespoons chia seeds
For the Muffins
- 2 cups spelt flour
- 2 tsp baking powder
- 1/2 teaspoon table salt
- 1/2 cup + 3 tbsp coconut sugar
- 1 cup dairy-free milk
- 8 tablespoons refined coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup chia jam, plus more for topping
- 1/4 cup creamy peanut butter
Make the Jam First
Mash berries with maple syrup and lemon juice. Stir in chia seeds. Let sit ~15 minutes until thick. That’s it.
Start the Muffins
Heat oven to 350F. Line a 12-cup muffin tin with papers or oil the cups.
Mix It Up
Whisk spelt flour, baking powder, and salt in a large bowl.
In another bowl, mix coconut sugar, dairy-free milk, coconut oil, and vanilla until smooth.
Pour wet into dry. Fold gently with a spatula just until no flour streaks show. Lumpy is good – overmixing makes them tough.
Fill and Layer
Spoon batter halfway up each cup. Use a wet spoon to press a small well in each – wet prevents sticking.
Drop 1/2 teaspoon peanut butter in each well, then 1/2 teaspoon jam on top.
Top and Swirl
Cover filling with more batter. Smooth tops with wet spoon – some filling showing through is fine.
Add another 1/2 teaspoon each of peanut butter and jam on top. Swirl with a toothpick – just a couple figure-8s.
Bake
Bake ~30 minutes until a toothpick in the muffin part (not filling) comes out clean.
Rest in pan 15 minutes – they need to set up. Serve warm with extra jam if you want.
Spelt flour makes these nuttier and more filling than regular flour. Refined coconut oil has no coconut taste – unrefined will make these taste tropical. The chia seeds thicken the jam while adding omega-3s nobody notices.
PB&J Muffins
Ingredients
For the Chia Jam
- 10 ounces 2 heaping cups frozen or fresh raspberries
- 2 tbsp maple syrup
- Juice from half a lemon
- 3 tablespoons chia seeds
For the Muffins
- 2 cups spelt flour
- 2 tsp baking powder
- 1/2 teaspoon table salt
- 1/2 cup + 3 tbsp coconut sugar
- 1 cup dairy-free milk
- 8 tablespoons refined coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup chia jam plus more for topping
- 1/4 cup creamy peanut butter
Instructions
- Mash raspberries with maple syrup and lemon juice.
- Stir in chia seeds, let stand 15 min until thickened.
- Heat oven to 350F. Line 12-cup muffin tin.
- Whisk spelt flour, baking powder, and salt.
- Mix coconut sugar, dairy-free milk, coconut oil, and vanilla until combined.
- Fold wet into dry ingredients just until incorporated.
- Fill muffin cups halfway, make small well in center.
- Add 1/2 tsp each peanut butter and chia jam to wells.
- Top with remaining batter.
- Drop 1/2 tsp each peanut butter and jam on top, swirl with toothpick.
- Bake 30 min until toothpick comes out clean.
- Cool in pan 15 min before serving.
