Strawberry chia jam and almond muffins come together to create a tempting treat with a great combination of flavours in this simply gluten and sugar-free recipe!
Strawberry chia jam & almond muffins
By Madeleine Shaw for Seasonal Berries (www.seasonalberries.co.uk)
Serves 12 | Prep 15 mins | Cook 20 mins | Calories 243 (per muffin)
GF SF DF MF
Ingredients
For the chia jam:
- 200g (7oz) strawberries
- 3 tbsp chia seeds
- 2 tbsp honey
- 1 vanilla pod
For the muffins:
- 300g (10½oz) ground almonds
- 300ml (10oz) full fat coconut milk
- 2 free-range eggs
- a pinch of sea salt
- ½ tsp bicarbonate of soda
- 4 tbsp honey
- 1 vanilla pod, seeds scraped out
Method
- Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper cases.
- For the muffins, mix the almonds, salt and bicarbonate of soda together in a bowl. In another bowl, mix the coconut milk, eggs, honey and the vanilla pod until combined. Pour the mixture into the paper cases, but only fill them two-thirds full as they will rise.
- Bake the muffins for 20 minutes, until just cooked through and golden on top.
- While the muffins are baking, put the strawberries, honey and vanilla bean pod in a blender and purée until smooth. Pour into a bowl and stir in the chia seeds. Let this sit for 15 minutes, stirring every 5 minutes until it thickens into a jam like consistency. Top the muffins with the strawberry jam and enjoy.