Almond Butter and Jelly Muffin Cups

Free from Gluten, Dairy, Soy, and Refined Sugar

Adapt­ed from Ancient Har­vest

Packed with pro­tein, vit­a­mins, and min­er­als, quinoa is a nutri­tion­al pow­er­house that will rev you up and keep you going for hours. It’s no sur­prise that Incan war­riors ate quinoa to improve sta­mi­na and recov­ery time! The iron-rich seed is paired with a touch of fruit and nut­ty good­ness to sat­is­fy your sweet tooth and make the per­fect break­fast or after­noon snack.

Ingredients

Choose organ­ic ingre­di­ents when­ev­er possible

• 3 cups of quinoa flakes
• 1 cup almond butter
• 2 eggs
• ¼ cup honey
• 2 tea­spoons vanil­la extract
• 1 tea­spoon bak­ing soda
• ¼ tea­spoon salt
• ²⁄₃ – 1 cup jam of choice

Directions

• Pre­heat oven to 350° Fahrenheit
• Grease muf­fin pan, or pre­pare with lin­ers (makes 16–20 muf­fin cups)
• Com­bine quinoa flakes, almond but­ter, eggs, hon­ey, vanil­la extract, bak­ing soda, and salt in a large bowl, and mix well.
• Gen­tly press slight­ly less than half of bat­ter into muf­fin tins
• Spoon 1–2 spoon­fuls jam into muf­fin tins, and spread evenly
• Crum­ble remain­ing bat­ter over top of jam
• Bake 20–25 min­utes, until jam is bub­bling and crum­ble is gold­en brown (watch care­ful­ly towards the end to pre­vent burning)
• Cool on wire rack and enjoy! Store in refrig­er­a­tor, best served chilled or at room temperature.