Almond Butter and Strawberry Jam Muffins

Sometimes you feel like

Buckwheat flour is earthy

This recipe makes twelve small muffins - the cooking time reflects this. If you make in larger, traditional muffin tins, ensure that you adjust this accordingly. Feel free to use any nut butters or fruit preserves you have on hand, especially those made with seasonal produce, for an extra special touch.

INGREDIENTS

ALMOND BUTTER MUFFIN BATTER
2 tablespoons of ground chia seeds
6 tablespoons of cool water
1/4 cup of pure maple syrup
1/3 cup of coconut sugar
1/3 cup of coconut oil, melted
3/4 cup of smooth apple puree
1/2 cup of stoneground almond butter
1/4 teaspoon of sea salt
1 1/2 teaspoons of baking soda
1/2 teaspoon of baking powder
2 teaspoons of lemon juice
1/4 cup of unsweetened almond milk
3/4 cup of buckwheat flakes
1/2 cup of ground almonds
3/4 cup of buckwheat flour

STRAWBERRY CHIA JAM
1/2 cup of fresh strawberries
2 tablespoons of pure maple syrup
2 tablespoons of white chia seeds

METHOD

  1. Preheat your oven to 180 degrees Celsius. Smear a small blob of coconut oil in each hole of a 12-hole muffin tin, then add a small amount of buckwheat flour and tap, rotating the tin, until a layer is formed. This will prevent the muffins from sticking to the sides while baking.
  2. In a large bowl, place
     
BAKED GOODS, FOODAshlee Adams