Ingredients

For the Muffins:
1 cup gluten-free plain flour
3/4 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs flaxmeal
1 cup non-dairy milk
1/2 cup coconut sugar
3 tbs maple syrup
1/3 cup Mayvers Smooth Peanut Butter
1/4 cup neutral oil

For the Chia Jam:
2 cups frozen raspberries
1 tbs fresh lemon juice
Optional dash or maple or honey

Method

1. Combine non-dairy milk and flaxmeal and set aside 5 minutes.
2. Pre-heat oven to 180 degrees and line or grease your muffin tin.
3. In a medium bowl combine: maple syrup, oil, peanut butter, sugar and milk/flaxmeal mix. Add in dry ingredients and mix well. Set aside.
4. For your chia jam, heat fruit in a small saucepan, stirring occasionally.
5. When the fruit begins to breakdown and boil, use your wooden spoon or masher to mash the fruit.
6. Stir in chia seeds and lemon, quick taste before adding in your optional honey/syrup (the jam will seem quite runny but will thicken as it cools).
7. Stir well before storing it in a jar, then allow to cool in fridge for approx. 1 hour.
8. Divide batter into muffin tin & add a dollop of your chia jam on the top of each muffin, use a chopstick or toothpick to swirl the chia jam into the top of the muffin.
9. Bake for 20-24 minutes depending on your oven (check with a knife/toothpick – clean means cooked).
10. Let them cool before taking them out of the tin. Cover in copious amounts of PB and your chia jam, and enjoy!

Thanks to the lovely @tasteful_tucker for this amazing recipe!