Step 1

Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess (which I found to work well!).

Step 2

Prepare flax eggs in a large mixing bowl and let rest for a few minutes.

Step 3

Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.

Step 4

Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.

Step 5

Add almond milk and whisk again to combine.

Step 6

Lastly, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable – rather, scoopable.

Step 7

Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute (see photo), being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.

Step 8

Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to poke a spot that isn’t too jam heavy or you can get a little residual moisture).

Step 9

Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient my young ones!

Step 10

Will keep covered at room temperature for several days. Freeze for long-term storage.