Paleo Gluten Free Strawberry Jam Muffins

For the muffins: In a bowl, whisk the eggs. Then add in the rest of the muffin ingredients (almond flour, coconut flour, maple syrup, baking powder, vanilla, melted butter) and mix together well. Line 6 muffin cups. Pour batter 3/4 of the way into each cup. Bake at 350F for 20 minutes.

For the jam: Heat a saucepan over medium heat. Add 1 cup chopped strawberries, chia seeds, lemon juice, and maple syrup. Let simmer for 10 minutes.

Once baked, let muffins cool completely. Cut a small hole in the muffins and fill with the prepared jam. Top with Greek yogurt!