Shortly after finishing off the last of these Paleo Chocolate Chip and Fig Sunbutter Muffins, I bought the ingredients to make more. I couldn't let go of the idea sparking inside of me: PB&J Muffins. A rich, nutty muffin filled with sweet, tangy fruit. It had to happen. I had to make it happen. Even though these muffins are technically "SB&J" muffins: Sunflower seed butter and jelly. They're filled with a raspberry jam made with nothing but raspberries and chia seeds!
Now, confession time. If you grew up eating peanut butter, you'll want to hold onto your seat for this one: I refused to eat peanut butter and jelly sandwiches when I was a kid. That's right. I told my parents there was no way I would eat one of those things, and they had better not pack any sandwiches in my lunch box. Ever. (Now, if you did not grow up eating peanut butter, or you live somewhere outside of the States, you're nodding along: peanut butter is an acquired taste).
Clearly I got over it, because these muffins got gobbled up in just a few days.
Paleo "PB&J" Muffins - yields standard 6 muffins
1 cup sunflower seed butter AKA "sunbutter" (NOTE: if you use homemade sunflower seed butter, your muffins may turn a slight green color as they cool. This is due to a naturally occurring and edible nutrient in plants called chlorogenic acid. Read about it on Ochef.)
1 ripe banana
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/8 teaspoon salt (skip this if you are using salted sunbutter)
1/4 cup raspberry chia jam plus more for serving (recipe below)
1. Preheat oven to 400°F. Line a muffin pan with muffin liners.
2. In a food processor or blender, combine the sunbutter, banana, eggs, vanilla, baking soda, and salt. Puree until smooth.
3. Spoon the batter into the muffin liners until they are about 4/5 of the way full. Use a spoon to create an indent in the center of each muffin. Spoon 1/2 to 1 teaspoon raspberry jam into this indent.
4. Bake for 12 to 15 minutes, until golden on top and a toothpick comes out clean when inserted into the middle (avoid the jammy center when doing this--I insert the tooth pick at an angle from the edge). Remove from oven and allow to cool at least 10 minutes. Serve with extra jam.
Raspberry Chia Jam - yields 2 cups jam
250g frozen raspberries
1 tablespoon chia seeds
1/4 cup water
1. In a small sauce pan, heat the raspberry and water over medium-low heat. Cover, and bring to a simmer. Stir occasionally, and cook until the raspberries are broken down into a mash.
2. Turn off the heat. Add the chia seeds. Stir to combine. Allow the chia seeds to absorb some liquid. The mixture will thicken. Allow the mixture to cool, and store in an airtight container in the fridge.