Jam Donut Muffins – Refined Sugar and Gluten Free

Refined Sugar and Gluten Free Jam Donut Muffin Recipe

By Rachel Howard on 01/15/2017

A moist cinnamon muffin filled with blackberry chia jam.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12

Nutrition Information:

• 325 calories
• 17 grams of fat
• 13 grams of sugar
• 177 milligrams of sodium

Happy New Year to all my Sunday Baking readers! I haven’t blogged anything recently as I haven’t had much time for baking.

However, this weekend I had no plans so thought I would bake some sugar free treats. I’m doing my best to cut out as much refined sugar as possible from my diet and feel so much better for it.

This recipe is adapted from I Quit Sugar – the main adaptations are because I had run out of rice malt syrup and the supermarket were all out of raspberries, not because I thought I could improve the recipe!

Method:

• Blend all the ingredients together
• Pour into a saucepan and heat until just boiling
• Reduce the heat and whisk until the jam thickens (3-5 minutes)
• Remove from the heat and leave to cool

Method:

• Preheat the oven to 180C and line a muffin tin with cases
• Mix together the ground almonds, flour, baking powder, baking soda, cinnamon and stevia
• In a separate bowl, whisk together the buttermilk, coconut oil, eggs and vanilla extract
• Add the dry ingredients to the wet ingredients and fold until combined
• Place a tbsp of the mixture into each baking case
• Add a tsp of jam to each baking case
• Top each case with the remaining muffin mix
• Bake for 20 minutes
• Leave to cool and then dust with coconut flour

In my honest opinion, these taste as good as they look. However, if you are used to sugary treats you probably won’t be too fussed on them…just being honest! I have been on a reduced sugar diet for over a year now so my taste buds have changed dramatically.

The husband has demolished 3 of these in the time it took me to write this up…a great testimony!

Here are the nutritional details based on the ingredients I used.