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PB&J Muffins

Breakfast that tastes like dessert but has actual nutrition. The chia jam is basically fruit that gels itself - no pectin, no cooking down for an hour.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes

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.