• Alicia Ann Lip

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!

Dry Ingredients:

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

Wet Ingredients:

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!

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