Almond Butter & Strawberry Chia Muffins

Giada De Laurentiis has always been one of my favorite Food Network stars. Maybe it's her beach view kitchen or her sexy paddle boarding husband or perhaps, it's just the simplicity of her recipes. 

This nutritimentation was inspired by watching her make Mini Almond Butter & Strawberry Muffins. I couldn't resist the itch to make my version of these, I mean c'mon, the strawberry jam oozing out of the middle, are you kidding!? 

Almond Butter & Strawberry Chia Muffins

Servings: 8 large muffins

1/2 cup of oat flour
1/2 cup of spelt flour
1/2 tsp of baking soda
1/2 tsp of salt
1/4 tsp of baking powder
1/2 tsp of cinnamon
1 cup of almond butter
1/2 cup of pure cane sugar
1/4 cup of coconut oil - melted
2 tsp of pure vanilla extract
1/2 cup of plain yogurt (or dairy free yogurt)
strawberry chia jam*

---

Preheat the oven to 325-350 degrees.* Fill muffin tins with baking cups.

In a medium bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. 

In a separate bowl, combine the almond butter, sugar, coconut oil, vanilla, and yogurt then mix well.  

Fold in half of the dry mixture into the wet mixture until combined. Repeat once more with the remaining dry mixture. 

Fill the individual muffin tins halfway with the dough mixture then add a layer of 1 Tbsp of strawberry jam on top followed by another scoop of dough. They will be filled just about to the top of the baking cup.

Bake for 25-30 minutes until the muffins are golden brown. Let cool to touch then remove from pan and serve warm or place on a cooling rack to finish. 

---

Notes:
*You can find the recipe for strawberry chia jam in my Nutritimentation Cookbook :)
*Giada's recipe called for 325 degrees but I know my oven runs at a lower temp so I set it to 350.