Step 1

Preheat oven to 350 and generously spray (or use pastry brush to brush oil onto) muffin tins with olive or avocado oil.

Step 2

Place everything but walnuts into food processor or blender. Puree until smooth.

Step 3

Stir in nuts by hand, if using, and mix well.

Step 4

Fill prepared muffin tins 1/2 full with batter. Drop 1-2 teaspoons jam onto batter and then cover with additional batter until muffin tins are just about full. When they rise, they will form nice round mounds on top.

Step 5

Sprinkle the tops of muffins with the walnut/cinnamon mixture and bake until set and toothpick inserted into center comes out clean (well, maybe some jam on it, but o uncooked batter), about 25 minutes.

Step 6

Store muffins in air tight container for up to 5 days or freeze for up to 3 months.