Vegan Jam-Filled Surprise Jumbo Muffins (Gluten-Free) For Breakfast
Updated: Feb 5, 2019
Instead of spreading jam all over your muffin, why not fill them inside the muffins! I love this idea of having a yummy surprise while indulging on these babies. I used organic blueberry jam for this recipe, but you can use any of your favorite spreads.
These muffins are fully vegan, gluten-free and refined sugar-free! Believe it! They are also high in protein (bean flour), potassium (banana), calcium (almond milk) and low GI. Here below is the recipe for my Banana Vanilla Muffin with Jam-Filled Surprise!
2 cups of chickpea flour (gluten-free)
2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of Himalayan pink salts
1 tsp of cinnamon powder
1 mashed banana (medium sized)
1/4 cup of almond milk (unsweetened) or any nut milk
1/2 cup of extra virgin olive oil
1/2 cup of brown rice syrup (organic)
1 1/2 tsp of vanilla extract
1/4 cup of organic blueberry jam
Makes 12 mini muffins or 9 jumbo muffins
Preheat oven at 220C for about 20mins. Meanwhile, sift the dry ingredients into a large bowl and use a whisk to mix well. Set aside. Now combine the wet ingredients together in a separate bowl and whisk well. Add half of the wet mixture into the dry mixture and use a spatula to fold in slowly. Now in the rest of the wet mixture and fold in until it is a nice, thick (not runny) batter consistency.
Use an ice cream scoop to pour the batter into a 12-muffin mould tray. Fill the moulds halfway and add 1 tsp of blueberry jam in the middle of the batter of each mould. Cover the jams with about 2 tbsp of the batter. Reduce the temperature of the oven to 200C and bake for 20 mins. The result is light, fluffy delicious muffins!