Raspberry Muffins

prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 10 muffins

Ingredients

Instructions

1. 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!)
2. Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
3. Add the chia seeds and bubble for a further 5 minutes, again stirring frequently then set aside to cool
4. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with 10 cases
5. Peel the banana and break into chunks into a large bowl.  Mash with a fork or potato masher
6. Whisk or stir in the honey almond butter, almond milk and coconut sugar
7. Add the flour, baking powder and bicarbonate of soda and using a rubber spatula mix everything together lightly but until well incorporated
8. Spoon the mixture into your muffin cases the plop on 1-2 tsp jam per muffin
9. Use a cocktail stick or a skewer to swirl the jam through the muffin batter
10. Bake for 20-25 minutes until a cocktail stick or skewer comes out clean
11. 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!

Print