Easy Jelly filled muffins

By GuidingVegan

Ingredients

• 1 1/2 cups oat flour
• 1/2 cup raw unsweetened shredded dried coconut
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 cup coconut sugar
• 1/4 cup brown sugar
• 1/4 cup ground flaxseed
• 1/4 cup chia seeds
• 1 teaspoon cinnamon
• 2 ripe bananas mashed with a fork
• 1 1/4 cups unsweetened almond milk
• 2 teaspoons vanilla extract
• 12 heaping teaspoons your favorite jelly (I used a mixed berry)

Preparation

Step 1

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.