These muffins are just the right balance between tender and crumbly. Perfectly sweetened (with natural sweetener!) and full of protein (nearly 6 grams in each muffin!), these muffins are sure to keep you full and happy.

This recipe uses just 1 bowl and 1 hour from start to finish so there's no excuse not to try it! Post a picture and tag us @brassrootsfood so we can see what you create! 

Servings: 12 muffins 

Does it keep? 3-4 Days

Freezer Friendly: 1 month

Ingredients 

• 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
• 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
• 1/3 cup coconut sugar (or sub cane sugar. Regular white sugar will also work just fine)
• 1/4 cup melted coconut oil
• 3/4 cup unsweetened applesauce
• 1/2 cup Sacha Inchi Butter (+ more for topping)
• 1/4 tsp sea salt
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp apple cider vinegar
• 1/4 cup unsweetened almond milk or water
• 3/4 cup gluten-free rolled oats (We used Bob's Red Mill) 
• 1/2 cup almond meal 
• 3/4 cup gluten-free flour blend* (if not gluten-free, sub unbleached all-purpose flour or whole-wheat pastry flour)
• 8-9 tsp strawberry jam (aim for naturally sweetened to keep these refined sugar-free)

Instructions 

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 tap out excess.
2. Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
3. Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar.
4. Add applesauce, Sacha Inchi butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
5. Add almond milk and whisk to combine.
6. Finally, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be thicker and *scoop-able* rather than pourable! 
7. Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more Sacha Inchi Butter. We used an ice cream scoop to get the perfect amount in each cup!
8. Swirl with a toothpick to distribute, being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
9. Bake on a rack in the center of the oven for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to insert the toothpick into a spot that isn’t too close to the jam since it will stay moist there).
10. Let cool for 20 minutes in the pan (to continue baking/firming up a little) and then carefully transfer muffins out to a plate to let cool completely. They may be a bit gooey before cooled completely...patience is key! 
11. Will keep covered at room temperature for several days. Freeze in an airtight container for long-term storage!

Notes

*We used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour for convenience, but check out this gluten-free blend from Minimalist Baker for the perfect blend! 

**This recipe has been adapted from Minimalist Baker's Original Recipe. Check it out here!