Easy Jelly filled muffins

Easy Jelly filled muffins

Photo by Dyan Y.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups oat flour

  • ½

    cup raw unsweetened shredded dried coconut

  • 2

    teaspoons baking powder

  • ¼

    teaspoon sea salt

  • ¼

    cup coconut sugar

  • ¼

    cup brown sugar

  • ¼

    cup ground flaxseed

  • ¼

    cup chia seeds

  • 1

    teaspoon cinnamon

  • 2

    ripe bananas mashed with a fork

  • cups unsweetened almond milk

  • 2

    teaspoons vanilla extract

  • 12

    heaping teaspoons your favorite jelly (I used a mixed berry)

Directions

Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners. Put the flour, coconut, baking powder, flax, chia, cinnamon and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and stir to combine. Stir in the nondairy milk, vanilla and bananas to make a batter. If the batter seems overly loose, stir in a bit more flour, 1 tablespoon at a time. If the batter is too try add more almond milk. Don’t overmix or the muffins will be tough. Fill each prepared muffin cup two-thirds full with batter. Make a small well in the center with a spoon or finger. Spoon 1 heaping teaspoon of the jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula. Bake for 25 to 30 minutes, or until golden and a toothpick inserted in the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.


Nutrition

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