Apple Cinnamon Muffins + Almond Butter + Homemade Wild Blueberry Chia Jam
Ingredients
Apple Cinnamon Muffins:
- 1-3/4 cups oat flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp Himalayan sea salt
- 1/4 cup olive oil
- 1/2 cup crunchy almond butter
- 1/3 cup lakanto sugar or coconut sugar
- 2 egg whites
- 1/2 cup coconut yogurt
- 3/4 cup applesauce
- 1 tbsp vanilla extract
- 2 organic honeycrisp or granny smith apples medium, chopped into small cubes
Wild Blueberry Chia Jam:
- 1 pint organic fresh blueberries
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp Himalayan sea salt
- 2 tbsp chia seeds
Instructions
- Preheat oven to 400 degrees.Grease a 6 cup jumbo muffin tin with nonstick coconut oil spray.
Wild Blueberry Chia Jam:
- Heat a small saucepan over medium heat and add the blueberries. Stir in the maple syrup, sea salt and vanilla. Once the blueberries begin to fall apart, add the chia seeds and stir well.Let the mixture come to a slow boil, stirring frequently. Continue stirring over low heat for about 15-20 minutes, until the mixture has thickened. Remove from heat.Store the leftover jam in an airtight container and refrigerate.
Apple Cinnamon muffins:
- Dice apples into small cubes, set aside.Combine oat flour, baking powder, cinnamon, baking soda and salt. Set aside.Combine the olive oil, almond butter, lakanto sugar and beat with a whisk. Add the remaining wet ingredients and whisk well. Stir in the diced apples. Add wet ingredients to dry and stir until just combined. Do not overmix. Pour into greased muffin tins.Top each muffin with a tablespoon of the blueberry chia jam. Drizzle with melted almond butter, if desired. Bake muffins for 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Rose says
These were delicious! My first thing to try from your site and definitely not the last.