Strawberry Jam Muffins

Reinvigorate your autumn mornings with these nutrient-dense, strawberry-filled muffins that balance wholesome fiber with insulin-friendly sweetness for a perfect grab-and-go breakfast.

Ingredients

• 2 cups whole wheat flour
• 1/2 cup oat flour (sifted)
• 1 Tbsp baking powder
• 1/2 cup Stevia (granulated baker’s blend)
• 1/2 tsp salt
• 2 large eggs
• 1 cup unsweetened almond milk
• 2 Tbsp coconut oil, melted
• 1 Tbsp honey
• 1 tsp pure vanilla extract
• 1/4 cup sugar-free strawberry jam

Instructions

1. Preheat your oven to 425°F.
2. Using a fine-mesh sifter, sift the whole wheat flour, oat flour, and baking powder into a large mixing bowl. Whisk in the Stevia and salt to ensure even distribution.
3. In a separate medium bowl, whisk the eggs lightly. Incorporate the almond milk, melted coconut oil, honey, and vanilla extract.
4. Pour the wet mixture into the dry ingredients. Fold gently for approximately 20 seconds. Pro Tip: Do not over-mix; a few small clumps are necessary for a light, airy rise.
5. Distribute the batter evenly among the 12 muffin cups.
6. Place one teaspoon of sugar-free strawberry jam onto the center of each muffin. Use a toothpick to swirl the jam into the batter for a marbled effect.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Transfer to a wire cooling rack immediately to prevent the bottoms from becoming soggy.