Nut Butter & Jelly Muffins
Sometimes (well, all the time), my kids respond well to novelty, especially with food. Present them with a new and exciting take on foods they already know they like, and they're active taste testers.
They are also quick to voice their opinions, so I was excited when this recipe turned out to be a winner!
Ingredients
Instructions
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Step 1
Add the strawberries, water, and maple syrup to a medium skillet and bring to boiling, then simmer for 10-15 min until soft.Add chia seeds and simmer 5 min. Remove from heat and cover skillet with lid. Allow to cool 30 min to 1 hr if you have time. -
Step 2
Preheat the oven to 350°F and line a mini muffin tin with parchment paper liners.
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Step 3
In a small mixing bowl, whisk the eggs and add the wet ingredients (through pure vanilla extract) to the bowl, stirring to combine.
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Step 4
In a medium mixing bowl, add the dry ingredients and sift to combine. Pour in the wet ingredients and stir until creamy.
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Step 5
Use a Tablespoon to pour batter into the parchment paper cups about 3/4 full (The recipe makes two batches of mini muffins or one batch of mini muffins and about 6 full-sized muffins, which will take a few minutes longer to bake.).
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Step 6
Use about a teaspoon sized spoon to add strawberry chia jam on top of each muffin (push down slightly into the muffin batter so the jam incorporates into the top of the muffin).
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Step 7
Bake in the oven for 21-24 minutes, checking at 21 minutes for doneness.
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Step 8
Let the muffins cool completely, then serve. Store in an airtight container in the fridge for up to 3-5 days or freeze.
