Double Berry Jam Banana Muffins

Place the strawberries, blackberries, coconut sugar, and orange juice in a large saucepan or Dutch oven. Smash the berries using a potato masher just enough to slightly break them down. Bring the mixture to a boil on the stove, then lower the heat and let it simmer for 15 minutes. Turn the heat off and let the mixture cool completely.

You can choose to slightly puree the jam using a blender or an immersion blender until you reach your desired consistency.

Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.

In a large bowl, combine the bananas, egg whites, eggs, olive oil, almond milk, honey and vanilla extract until smooth. Mix in the coconut flour, cinnamon, and baking soda until a batter forms.

Drop the batter by two heaping teaspoons full into each muffin cup. Drop about one heaping teaspoon full of jam on top of each of the uncooked muffins.

Bake for 30 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean. Remove pan from oven and set it on a rack. Let the muffins cool completely before turning out of the pan.

Serve topped with more jam.