Recipe courtesy of Pamela Salzman

Strawberry Jam Spelt-Flaxseed Muffins

My kids absolutely love these muffins and have no clue they are loaded with fiber and protein. They are moist and just sweet enough with a boost from fruit-sweetened jam and some diced dried fruit. This is a strawberry version, but you can substitute any flavor jam and dried fruit you like--blueberry, cherry, fig and so on.
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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 muffins
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1 1/4 cups whole spelt flour

1/4 cup freshly ground flaxseeds (from about 2 1/2 tablespoons whole flaxseeds; see Cook's Note)

1 teaspoon ground cinnamon

1 teaspoon aluminum-free baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1 large egg (see Cook's Note for an egg substitute)

1/2 cup buttermilk or kefir (see Cook's Note for substitutes)

4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly or melted coconut oil

1/2 teaspoon pure vanilla extract

1/4 cup pure maple syrup

6 tablespoons strawberry preserves, preferably no sugar added

1/2 cup dried strawberries, diced if very large (optional) or chocolate chips

6 fresh strawberry slices or Streusel Topping (recipe follows), optional

Streusel Topping:

1 tablespoon butter, at room temperature

1 tablespoon whole spelt flour

2 tablespoons rolled oats

1 tablespoon palm sugar

1 tablespoon sunflower seeds

1 tablespoon pumpkin seeds

1 tablespoon raw honey

1 teaspoon water


  1. Preheat the oven to 400 degrees F. Line a 6-cup muffin pan with unbleached parchment liners.
  2. Combine the spelt flour, flaxseeds, cinnamon, baking powder, baking soda and salt in a large bowl.
  3. Whisk together the egg, buttermilk, butter, vanilla and maple syrup in a medium bowl. (Alternatively, blend these ingredients in a blender.) Pour into the flour mixture and stir until just combined. Gently swirl in the preserves and dried strawberries.
  4. Divide the batter among the muffin liners with a portion scoop and top each with a fresh strawberry slice or some streusel.
  5. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 28 minutes. Let cool on a wire rack.

Streusel Topping:

  1. Combine the butter and flour in a small bowl and mash together with a fork to combine. Add the oats, palm sugar and both seeds. Stir together the honey and water in a small bowl and add to the streusel. Stir until well combined.

Cook’s Note

This recipe only makes 6 muffins, but you can easily double all of the ingredients to make 12. I never buy flaxseed already ground. The fatty acids are so fragile that they go rancid quite quickly. It's better to grind them yourself, as needed, so the fats stay as fresh as possible. I use a coffee grinder dedicated to nuts and seeds for this task. For an egg substitute, stir together 1 tablespoon ground flaxseeds and 3 tablespoons water in a small bowl and let sit for 15 minutes. This can be used in place of one egg where the egg is used as a binder. For a buttermilk or kefir substitute, stir together 1/4 cup milk and 1/4 cup yogurt in a liquid measuring cup. For a dairy-free substitute, stir together 1/2 cup coconut milk and 1 1/2 teaspoons apple cider vinegar.

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