Peanut Butter & Strawberry Jam Muffins

Peanut Butter & Strawberry Jam Muffins
Who doesn’t like PB& Jam sandwiches! Think of these as their healthier muffin cousins! This recipe is very easy and is sure to bring some sweet memories. It’s also full of goodness with none of the naughty ingredients.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8-9 muffins
Peanut Butter & Strawberry Jam Muffins



  • Thrively Lucuma & Coconut Superfood Baking Mix
  • 4 medium, organic eggs 
  • 200ml non-dairy milk 
  • 60ml melted coconut oil
  • 4tbsp smooth peanut butter

Chia jam

  • 6-7 strawberries, diced
  • 1tsp honey
  • 1tbsp chia seeds
  • a pinch of lemon zest
  • 50ml water

How to make

  1. Preheat the oven to 170C /150C fan /Gas mark 3.

  2. Whisk the eggs, oil and milk and together then add the peanut butter. Carefully stir in the contents of the Lucuma & Coconut muffin mix  and then whisk for about a minute until you have a smooth mixture. 

  3. Place 8-9 muffin cases into a muffin tray and fill them almost to the top.

  4. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean. Look for firm, but bouncy domes. Ovens vary, some might need a little longer or a little less.

  5. In the meantime, prepare the chia jam by adding all the ingredients in a small sauce pan and simmer for 5-10 minutes. Let it cool completely. You can prepare the jam up to 2 days in advance.

  6. Once your muffins are ready, move them to a wire rack and leave them to cool. Serve with a dollop of jam and a drizzle of peanut butter. Enjoy!

You can store muffins in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.

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