Jam Filled Chocolate muffins
Anything chocolate immediately grabs my attention, but if there's a little something extra that will surprise you when you bit into it, now you have me sold!If you ask my husband, he'll tell you I don't like surprises, but I make an exception in this instance. Whether it's biting into a nut or a caramel filling, the added texture and sensory delight makes eating so much more enjoyable!
You may recognise the base of this recipe from another Banana, Apple & Cinnamon Muffin I shared back in March. The core ingredients and ratios of this muffin has no become a staple in my home and I will often mix it up adding sultanas, or blueberries, but one afternoon I added some cacao powder, a dollop of jam and these moreish muffins came to life! Any jam will do for this, but I love making either a homemade raspberry chia jam or using a lower sugar berry jam.
The added chocolate chips on top were a bit of an afterthought, but really added a bit of extra sweetness. You can also mix some through the batter so you've got little pops of chocolate throughout the muffin.
You'd have to try hard to place your chocolate chips strategically if you want to create a drooling face like I did by accident here! I know you can see it and it's not just me!!
Everyone loves this recipe, young and old(er). They do get messy but enjoy the fun!
Ingredients:
1 cup buckwheat flour
1 cup almond meal
2 Tbsp cacao powder
1 tsp baking powder
1 tsp baking sode
2 large bananas, mashed
1/4 cup aquafaba (chickpea water) (drained from a tin of chickpeas)
1/4 cup maple syrup
2 tsp apple cider vinegar
3 Tbsp berry jam (low sugar if possible!)
1/4 cup choc chips
Directions:
Preheat the oven to 180 degrees and line a muffin tray with liners, or grease your muffin tin.
In a large bowl, combine all dry ingredients and mix.
In a smaller bowl, mash bananas and then add sweetener, aquafaba and vinegar.
Add wet ingredients to the dry and mix until combined. Be careful not to over mix or they won't rise as much.
Spoon mixture into muffin tray until it is half full (around a tablespoon). Repeat with all muffin holes. Add one tsp of berry jam to the top of all muffins.
Spoon another tablespoon of mixture on top of the jam to cover it completely. Sprinkle each muffin with chocolate chips.
Place in the oven for 20-22 minutes until lightly browned and springy to the touch.
