My whole family adores these strawberry-filled vegan muffins, but I definitely love them the most. These muffins bring back childhood peanut butter and jelly sandwiches in a sophisticated and more nutritious way.
- 1/3 cup almond butter
- 1/4 cup organic virgin coconut oil, at room temperature
- 1/2 cup pure maple syrup
- 1/2 cup applesauce
- 1 teaspoon pure vanilla extract
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsweetened plain almond milk
- 6 tablespoons strawberry chia jam*
For Strawberry Chia Jam:
- 1 lb fresh strawberries, hulled and halved
- 1/4 cup water
- 1/4 cup maple syrup
- 3 tablespoons fresh lemon juice
- 2–3 tablespoons chia seeds
- 1 teaspoon vanilla extract
For Strawberry Chia Jam:
- In a medium saucepan, combine the strawberries, water, maple syrup, and lemon juice. Bring to a simmer and cook for 15-20 minutes, or until the fruit softens and releases its natural juices. Mash the mixture well.
- Stir in 2 tablespoons of chia seeds to start, especially if the strawberry mixture is pretty thick. Let the jam cool completely on the counter. Stir again and add 1 additional tablespoon of chia seeds if the jam is too runny or thin. Stir in the vanilla. Transfer to small jars with tight-fitting lids.
- Store in fridge until ready to add to muffin batter.
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, and using an electric mixer on high speed, beat the almond butter and oil until creamy. Add the maple syrup and beat until well combined. Add the applesauce and vanilla and continue beating until creamy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add one-third of the flour mixture to the creamed mixture and beat on low speed just until combined. Add half of the almond milk and beat again. Add another third of the flour mixture, followed by the rest of the almond milk, and ending with the remaining flour mixture. Continue mixing just until the batter comes together. Do not over mix.
- Using a small ice cream scoop or spoon, fill the muffin cups one-quarter full. Use the tip of a spoon to push the batter to cover the entire bottom and a little up the sides. Place 1 rounded teaspoon of jam in each muffin cup, trying to center it as much as possible. Top the jam with the remaining batter, making sure it covers the jam.
- Bake for 15 to 20 minutes, or until the tops are golden brown and spring back when gently pressed. Let cool in the pan for 10 minutes, then remove and serve.
GLUTEN FREE (replace flour with 1 1/2 cups gluten-free all-purpose flour)
*Chia jam keeps in fridge 7-10 days, or can be frozen for several months. If storing in freezer, be sure to leave 1/2 inch headspace in the jar to allow for expansion.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan muffins, strawberry muffins, vegan muffin recipe