10 oz/2 heaping cups frozen or fresh raspberries, or other berries of choice
2 tablespoons maple syrup
juice from half a lemon
2 tablespoons chia seeds
for the muffins
2 cups spelt flour
2½ teaspoons baking powder
sea salt
½ cup + 2 tablespoons coconut sugar
1 cup dairy-free milk
⅓ cup refined coconut oil
1 teaspoon vanilla extract
¼ cup chia jam, plus more for topping
¼ cup creamy peanut butter
Instructions
to make the chia jam
Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins.
to make the muffins
Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note).
In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy.
Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam.
Notes
I recommend using muffin liners, since any of the jam that comes in contact with the walls of the muffin tin might burn or caramelize a bit. If you are like me and don't mind that, feel free to skip the muffin liners. Just make sure to oil the muffin tin thoroughly.
Recipe by Golubka Kitchen at https://golubkakitchen.com/vegan-peanut-butter-and-jelly-muffins/