Now that spring is officially upon us, and winter is becoming a thought of the past, it only felt right to come up with a delicious fruity recipe to get spring started on the right foot.
This strawberry jam filled protein muffin is literally everything I could ever want in a muffin. A light and fluffy muffin filled with delicious strawberry chia jam in the middle. So simple, and so so good.
When it comes to baking, this protein powder is my favourite. But if you prefer to use vegan protein powder it will work as well! The taste and texture may differ slightly.
If you do not want to use protein powder, I would recommend swapping it for an equal amount of oatflour. Since the protein powder gives added sweetness and flavour, you may want to add 1-2 tbsp more of maple syrup to the batter as well. Cater it to fit your sweet tooth desires!
We all know the ever so popular peanut butter and jam combination.
Now I suggest trying these muffins with a drizzle of cashew butter on top. Cashew butter and the strawberry jam are a match made in heaven.
Something about the cashew butter just hits differently with these muffins, however peanut butter and almond butter still hit the spot like any other day. I guess you will just have to try them all out and decide which one is the best!
Strawberry Chia Jam
I feel like no matter what age you are, jam always hits the spot. Let me know if I’m wrong, but I’m pretty sure I’m not:)
Anyways, I love jam. A little bit paired with some almond butter spread on a bagel or cream cheese. On top of some greek yogurt with granola, with pancakes or French toast. Even in a grilled cheese (don’t knock it until you try it). The possibilities are endless.
This jam recipe is the perfect way to enjoy a delicious classic, only with way less sugar and added nutrients from the famous chia seeds!
So not only is this strawberry jam perfect to fill these muffins, don’t hesitate to make extra and use it for all of your jam needs!
Feel free to use any other berry in replace of strawberries as well! You can’t go wrong with jam. Okay I’m done now.
Strawberry Jam Filled Protein Muffins
Yield: 10-12 muffins Prep time: 15 minutes Bake time: 15 minutes
- 2 ripe bananas, mashed
- 1 egg
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup oatflour*
- 1/2 cup vanilla protein powder**
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
*To make oatflour simply blend old fashion rolled oats in a blender or food processor until a fine flour texture is reached.
**I used Magnum Quattro Lactose Free Vanilla Protein Powder, but experiment with any protein powder you would like! (If you are not using protein powder at all, try replacing with more oatflour and adding 1-2 more tbsp of maple syrup as the protein powder is added sweetness.)
Strawberry Chia Jam
- 2 1/2 cups fresh or frozen strawberries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
Preparing the Jam
- To prepare your jam you are simply going to start by adding your strawberries to a medium-large sauce pan and heating to medium high heat.
- As your pan heats up mash your strawberries to your desired jam consistency.
- Once fully mashed, turn heat down to low and add chia seeds and maple syrup.
- Mix ingredients together on low heat and let sit for a few minutes, stirring occasionally.
- Your jam should become thicker after adding the chia seeds to the mixture, turn heat off.
This recipe makes just about enough for 12 muffins, but if you have a little extra leftover, you know what to do. (Read above for jam inspiration.)
Preparing the Muffins
- Prepare oatflour if not already done so.
- Preheat oven to 350℉, and line a muffin tray with 10-12 muffin liners.
- Mash two bananas in a medium bowl, then add egg, maple syrup and vanilla. Mix wet ingredients together.
- In a separate bowl add oatflour, protein powder, baking soda, baking powder, and salt. Stirring together.
- Add your dry ingredients to wet ingredients and mix to fully combine.
- Add one tablespoon of batter to the bottom of each muffin liner.
- Add one tablespoon of jam as a second layer in muffin liner.
- Finally add one more tablespoon of batter on top of jam for the third layer. (No need to be super exact with one tablespoon of each, this is just a rough guideline to make sure you have a good ratio of jam in each muffin.)
- Bake muffins in preheated oven for 15 minutes.
- Let muffins cool and enjoy!
Per 1 one 12 muffins
Calories: 100 Total fat: 1g Sodium: 100 mg Carbohydrates: 15g Fiber: 2g Sugar: 8g Protein: 8g