Almond Butter & Jelly Mini Muffins

Ingredients:
1 4-ounce container unsweetened organic applesauce
1 large egg
1/2 cup organic almond butter (or nut butter of your choice)
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 Tablespoon coconut oil
1 Tablespoon coconut flour
1 scoop collagen powder (optional but recommended)
1 handful spinach (optional but recommended)
pinch cinnamon
pinch sea salt
organic strawberry preserves (or really any jelly of your choice)

Directions:
1. Preheat oven to 400 F. Grease a 24-cup mini-muffin tin (coconut oil spray works great) – I prefer to bake with silicone muffin tins.
2. Add all of the ingredients (except the strawberry preserves) to a blender and blend until smooth.
3. Pour tablespoonfuls of the batter into the mini-muffin tin. Dab about a 1/2 teaspoon of strawberry preserves onto top of each muffin. Dust with cinnamon.
4. Bake in the preheated oven for 9-12 minutes, or until the muffins are brown around the edges. Let cool. You MUST let them cool, otherwise they won’t firm up enough to come out whole. You may need a butter knife to carefully assist each muffin out of the tin.