These lovely, easy raspberry muffins are oh-so-simple to make – and the best thing is you’ll have leftover homemade Jam for breakfast!

How to make the Homemade Raspberry Jam:

This really is so much simpler than you might think, no thermometers, no preserving pans etc. Just fruit and a saucepan

Put the raspberries, maple syrup, lemon zest and juice into a heavy based saucepan
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

Told you it was easy 🙂

How to make the Raspberry Muffins:

Again, super simple:

Peel the banana and break the banana and mash with a fork
Whisk or stir in the almond butter, almond milk and coconut sugar
Add the flour, baking powder and bicarbonate of soda and using a rubber spatula mix everything together
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!

What other Easy Muffins Recipes do we have?

Is it possible to have too many muffin recipes?  We’ve had peanut butter frosted, chocolate frosted, marshmallow topped, naked, stuffed with home made vegan lemon curd and we’ve even had savoury muffins!  Now we have these almond ones rippled with home made raspberry and chia jam.  Flipping delicious!

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