These will totally knock your socks off! Unless you are Little A and wild horses could not get you to take off your socks. Oh wait, she's finally given up her socks...thank goodness, because like most of North America, we are in the middle of a massive heat wave.
These muffins are so sweet, moist and delicious, you won't believe how healthy they are. I love making things like this that have the girls convinced they are getting a big treat, and me confident that they are eating something nutritious.
For best results, make the jam a day in advance so it has time to fully set.
Strawberry Jam (Adapted from Angela's recipe on Oh She Glows)
1 lb strawberries, hulled and sliced (or blueberries)
2 tbls - 1/4 cup xylitol (or other alternative sweetener), to taste
1 tsp chia seeds
1/2 tsp vanilla extract
Place strawberries and sweetener in a small pot and cook over medium heat until berries begin to break down. Mash berries, but leave chunky. Stir in chia seeds and vanilla and cook over medium-low until mixture thickens. Refrigerate until cooled and thick (several hours).
1 large or 2 small, ripe mangos, pureed
1 large, ripe banana
1/4 cup oil
2 flax eggs (2 tbls ground flax seed + 6 tbls hot water)
2 tbls powdered stevia sugar substitute (or other sweetener)
1 tsp vanilla extract
1/2 cup coconut milk
1.5 cups kamut flour (or whole wheat or spelt)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
Whisk together wet ingredients in a large bowl. Place dry ingredients in a smaller bowl and whisk to remove any lumps. Add dry ingredients to wet and stir, just until mixed. Spoon 2/3 or batter into greased muffin tins. Top each with a general dollop of strawberry jam.
Take remaining batter and spoon onto the top of the muffins.
Bake at 350F for 20 minutes, or until toothpick comes out clean. Cool completely before removing from muffin tin. Makes 12 muffins. Keep refrigerated for 2-4 days or freeze.
Make these muffins. Eat them. And don't wear socks!
This recipe has been entered in Diet, Dessert & Dogs Wellness Weekend.