Strawberry Jam Spelt Flaxseed Muffins
Servings: 6 muffins
Ingredients
- 1 ¼ cups whole spelt flour
- ¼ cup freshly ground flax meal ground from approximately 2 ½ Tbs. of whole flax seeds
- 1 teaspoon aluminum-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine grain sea salt
- 1 teaspoon ground cinnamon
- 1 large egg or 1 Tbs. ground flax + 3 Tbs. warm water –allow to sit for 15 min.
- ½ cup buttermilk or kefir or 1/4 c. milk + 1/4 c. yogurt or 1/2 c. coconut milk + 1/2 Tbs. apple cider vinegar
- 4 Tablespoons 1/2 stick unsalted butter, melted and cooled slightly or melted coconut oil
- 1/2 teaspoon pure vanilla extract
- ¼ cup pure maple syrup Grade A or Grade B
- 6 Tablespoons strawberry preserves preferably no sugar added
- 1/2 cup dried strawberries diced if very large (optional) or chocolate chips
- optional toppings: fresh strawberry slice or streusel*
Instructions
- Preheat oven to 400 degrees. Line a 6-cup muffin tin with unbleached parchment liners.
- Combine the dry ingredients in a large mixing bowl. In a separate bowl or in a blender, whisk together the egg, buttermilk, melted butter, vanilla, and maple syrup. Pour into the dry mixture and stir until just combined. Gently swirl in the preserves and diced dried strawberries.
- Divide the batter among the muffin liners and top with a slice of fresh strawberry or some streusel. Bake 22-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack.
Notes
*Streusel Topping:
1 Tablespoon butter
1 Tablespoon whole spelt flour
1 Tablespoon palm sugar
2 Tablespoons rolled oats
1 Tablespoon sunflower seeds
1 Tablespoon pumpkin seeds This recipe only makes 6 muffins, but you can easily double all the ingredients to make 12.
1 Tablespoon raw honey
1 teaspoon water Combine butter and flour in a small bowl mash together with a fork to combine. Add sugar, oats, and seeds to butter-flour mixture. Stir together honey and water and add to mixture. Combine well. Sprinkle each muffin with topping.
1 Tablespoon butter
1 Tablespoon whole spelt flour
1 Tablespoon palm sugar
2 Tablespoons rolled oats
1 Tablespoon sunflower seeds
1 Tablespoon pumpkin seeds This recipe only makes 6 muffins, but you can easily double all the ingredients to make 12.
1 Tablespoon raw honey
1 teaspoon water Combine butter and flour in a small bowl mash together with a fork to combine. Add sugar, oats, and seeds to butter-flour mixture. Stir together honey and water and add to mixture. Combine well. Sprinkle each muffin with topping.