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Jam-n-Muffins (GF)

By Kelly · 8 Comments


Step one, jam the muffin into your mouth until you reach the center of the muffin. Step two, bite down and discover a sweet surprise. Step three, wipe your face and repeat. YUM!

You can make these delicious jam-filled muffins using either coconut flour or blanched almond flour, as I’ve provided a recipe for either option below. And you can use any jam-fruit combo you choose … like raspberry jam centers with fresh raspberries on top, or blueberry jam centers with fresh blueberries on top. Enjoy!

Print
Almond Flour Jam-n-Muffins (GF)

Yield: 10

Almond Flour Jam-n-Muffins (GF)

Ingredients

  • 2 large eggs
  • 1/3 cup plain whole milk yogurt (or kefir)
  • 1/4 cup pure maple syrup (see note below)
  • 1 tsp pure vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • Organic strawberry all-fruit jam
  • Fresh diced strawberries

Instructions

  1. Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
  2. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  3. Place a one teaspoon-full of strawberry jam in the center of each muffin, as shown in the photo below. Evenly divide remaining batter among the tops of each muffin. Then, top with a sprinkling of diced fresh strawberries.
  4. Bake for approximately 28-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 10 minutes; then enjoy!. (Please do not eat them before they're cool to touch, as it could result in a burn due to the jam being very hot. )

Notes

Do not substitute the maple syrup with honey, or your muffins will be dry and have over-browned bottoms.

3.1
https://thenourishinghome.com/2012/03/jam-n-muffins-gf/

Print
Coconut Flour Jam-n-Muffins (GF)

Yield: 8

Ingredients

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/3 cup plain organic whole milk kefir (or yogurt)
  • 1/3 cup pure maple syrup
  • 2 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • Organic strawberry all-fruit jam
  • Fresh diced strawberries

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking powder and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  2. Add a large spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  3. Place one teaspoon-full of strawberry jam in the center of each muffin, as shown in the photo below. Evenly divide remaining batter among the top of each muffin. Then, top with a sprinkling of diced fresh strawberries.
  4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow muffins to cool in the pan for at least 10 minutes; then enjoy!. (Please do not eat them before they're cool to touch, as it could result in a burn due to the jam being very hot. )
3.1
https://thenourishinghome.com/2012/03/jam-n-muffins-gf/

You Might Also Like:

Sausage Biscuit Nests {Grain-Free, Dairy-Free}
Strawberry Shortcake Biscuits
grain-free Chile-Cheese “Cornbread” Muffins

Filed Under: Breakfast, Muffins/Breads/Biscuits ·

Comments

  1. Courtney says

    April 13, 2013 at 8:00 am

    What do you recommend to make this diary free? My little is allergic to diary, even raw:-( he’s only 1 so I hope he grows out of it but until then… Thanks for your site!! It has helped this momma nourish her family!!

    Reply
    • Kelly says

      April 13, 2013 at 8:26 am

      Hi, Courtney. I have a yummy solution for you … Please scroll to the bottom of this post and look for the recipe “Famous Fruit Muffins” – http://thenourishinghome.com/2012/03/mixed-berry-muffins-gf/ You can use this muffin recipe instead to make Jam-n-Muffins (replace the fruit in the center with a dot of jam in the center instead). Blessings to you and your little one! 🙂 Kelly

      Reply
  2. Theresa Helligar says

    March 19, 2014 at 3:47 pm

    These look amazing!! Which do you prefer almond or coconut flour? What is difference in texture? Which are pictured? Thanks.

    Reply
    • Kelly says

      March 19, 2014 at 3:59 pm

      The almond flour muffins are pictured but they’re both great, it depends on the person. Some people do not care for coconut flour because it has a slight coconut flavor. I like it though, but my kids like the almond flour muffins best! 🙂

      Reply
  3. TaraSz says

    October 26, 2014 at 6:31 pm

    Have made these several times (the coconut version) and they come out great everytime. My DH who does not like coconut devours them whole. And they are so versatile! I used straight cranberry jelly that I had to use up after a turkey dinner. And this last time I accidentally used 1/3 c coconut flour instead of the full half cup yet they still came out great (although the 1/2 does work better!). Full disclosure though, I’ve been adding mini dark chocolate chips. We’re still transitioning to ‘real’ foods and the fam isn’t quite used to my new cooking strategies, so I’m transitioning them. Thank you for this recipe and this site!!!

    Reply
    • Kelly says

      October 27, 2014 at 10:15 am

      So glad you’re enjoying this recipe! And no worries, we love chocolate chips too. You can transition to some good fair-trade dark chocolate chips that will reduce the sugar in your baking – so less guilt and more flavor. LOL! 🙂 Thanks for leaving a kind note!

      Reply
  4. Miguel says

    February 10, 2017 at 3:01 pm

    Kelly:Thank you very much for sharing your recipes 🙂
    from México city

    Reply
    • Kelly says

      February 25, 2017 at 2:31 pm

      You are so welcome, Miguel! Appreciate you taking the time to leave a kind note! Blessings, Kelly

      Reply

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