these muffins are made with fresh lime juice and filled with pockets of strawberry jam. a bit unexpected but such a yummy combination!
I made these muffins recently on a whim, the type of muffin that came together somewhat haphazardly mostly based around the ingredients I had on hand at the time and my desire to a) not go shopping and b) have a treat. Lo and behold, I combined the epic flavours of strawberry jam with freshly-squeezed lime juice and zest, and the conclusion was unanimous: delicious. That is to say, both myself and my 1-year old daughter absolutely adored these muffins, and they did not last long.
I could totally see someone swapping out strawberry jam for another type of berry jam too, raspberry or blackberry or even blueberry would probably be delicious. The jam is swirled into the muffins so it’s not there in abundance but it does add a nice flavour to contrast the lime.
I used to rely primarily on coconut flour when baking muffins, but lately I’ve been leaning heavily towards almond flour and I have no regrets. That’s not to say I’m going to ditch my coconut flour bandwagon entirely, because I still believe coconut flour is not only extremely yummy for baked good, but much more cost effective, and also, at times, easier on the stomach. However, I have been using almond flour a lot more lately for various baking experiments.
These muffins rely on almond flour, honey, coconut oil (you could easily sub in butter or another preferred oil), fresh lime(s), baking soda, eggs, and strawberry jam! So simple and not a huge list of ingredients.
Grab the full recipe below and let me know if you try making it. You can find more content from me over on my IG @grainfreee.
A few more muffin recipes if you’re looking for some other ideas:
- CLASSIC BLUEBERRY MUFFINS (ALMOND FLOUR)
- PECAN PIE MUFFINS (COCONUT FLOUR)
- CARROT CARDAMOM MUFFINS WITH TOASTED COCONUT (COCONUT FLOUR)
- STRAWBERRY RHUBARB CRUMB CAKE MUFFINS (COCONUT FLOUR & ALMOND FLOUR)
strawberry jam & lime muffins: ingredients
- 2 + 1/2 cups almond flour
- 1 tsp baking soda
- 3/4 cup honey
- 1/4 cup coconut oil, melted/softened
- 1 tbsp fresh-squeezed lime juice
- 1 tsp lime zest
- 4 eggs
- 1/4 cup strawberry jam
strawberry jam & lime muffins: how to
- start by mixing your dry ingredients together with the zest in a medium/large sized bowl.
- add in your wet ingredients, honey, oil, and lime juice, and combine.
- add the eggs and mix well.
- prepare a muffin tray with parchment paper/silicone cups and divide the batter evenly into 12 muffins.
- add a tsp approx of strawberry jam to each muffin, and swirl it into the muffin using a toothpick.
- bake in a preheated oven at 350 for 30 minutes. remove from oven and allow to cool completely before removing the muffins from the tray.
strawberry jam & lime muffins
Ingredients
- 2 + 1/2 cups almond flour
- 1 tsp baking soda
- 3/4 cup honey
- 1/4 cup coconut oil, melted/softened
- 1 tbsp fresh-squeezed lime juice
- 1 tsp lime zest
- 4 eggs
- 1/4 cup strawberry jam
Instructions
- start by mixing your dry ingredients together with the zest in a medium/large sized bowl.
- add in your wet ingredients, honey, oil, and lime juice, and combine.
- add the eggs and mix well.
- prepare a muffin tray with parchment paper/silicone cups and divide the batter evenly into 12 muffins.
- add a tsp approx of strawberry jam to each muffin, and swirl it into the muffin using a toothpick.
- bake in a preheated oven at 350 for 30 minutes. remove from oven and allow to cool completely before removing the muffins from the tray.