Gluten Free Muffins with SunButter and Jam Filling

5 from 2 votes

A healthy buckwheat and almond flour gluten free muffins, with a delicious (surprise!) SunButter and raspberry jam layer inside.

Prep Time15

Cook Time28

Total Time43

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 263kcal

Prepare the SunButter and Jam filling by first mixing the SunButter, melted coconut oil, maple syrup, and coconut milk powder together. The coconut milk powder is optional, but helps the SunButter more easily come out of the mini muffin tin.
In a silicone mini muffin pan, divide the SunButter mixture evenly. Use wet fingers to press it down into an even layer.
Add 1 tablespoon of raspberry chia jam to the top of each SunButter Layer. Freeze the SunButter and Jam for at least 1 hour.
Preheat oven to 350º F.
Prepare the muffin batter by first adding the dry ingredients to a large bowl and whisking to combine well.
In a medium sized bowl, add the banana, and mash well with a fork. Add the rest of the wet ingredients to the bowl, and mix well.
Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined, being careful not to over mix.
Line a muffin tin with parchment paper liners, and then add 1 tablespoon of muffin batter to each cavity. Pop out a SunButter and Jam core from the mini muffin pan, and put in the center of each muffin paper. Top each SunButter and Jam layer with another tablespoon of batter.
Bake for 28-30 minutes. Because of the frozen core, these will take longer to bake than a typical muffin. Remove them from the oven when the tops are just starting to brown and look fully baked.
Serve these warm. Store them at room temperature for up to 3 days, or refrigerated for up to a week. We love these reheated in the microwave or toaster oven.