Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 10 muffins
Ingredients
Jam
500g raspberries – fresh or frozen
1/2 lemon – grated zest and juice
3 tblsp maple syrup
3 tblsp chia seeds
Muffins
1 large ripe banana
3 tblsp almond butter
1 cup almond milk
3 tblsp coconut sugar
2 cups wholemeal flour
2 + 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
Instructions
Start by making the jam. Put the raspberries, maple syrup, lemon zest and juice into a heavy based saucepan (this helps lessen the chance of it burning if you forget to stir it frequently!)
Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
Add the chia seeds and bubble for a further 5 minutes, again stirring frequently then set aside to cool
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with 10 cases
Peel the banana and break into chunks into a large bowl. Mash with a fork or potato masher
Whisk or stir in the honey almond butter, almond milk and coconut sugar
Add the flour, baking powder and bicarbonate of soda and using a rubber spatula mix everything together lightly but until well incorporated
Spoon the mixture into your muffin cases the plop on 1-2 tsp jam per muffin
Use a cocktail stick or a skewer to swirl the jam through the muffin batter
Bake for 20-25 minutes until a cocktail stick or skewer comes out clean
Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely
Notes
If you make the full amount of jam - spoon into a tightly sealed jar but don't close the lid until completely cool. Once cold, close the lid and store in the fridge for 3-4 weeks
The extra jam is great on toast or hot crumpets or perfect for these Oat and Raspberry Crumble Bars!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/raspberry-muffins/