PB&J Jumbo Muffins

Heat 1 cup of raspberries in a skillet over medium high heat until mash-able (alternatively, use 3 tbsp store-bought raspberry jam). Preheat the oven to 350 degrees F and spray your muffin liners with nonstick cooking spray. Mix together all the wet ingredients (nut butter, bananas, coconut oil, egg/flax egg, vanilla extract, honey) until well combined. Add dry ingredients (almond flour, coconut flour, baking soda, baking powder, sea salt) into the wet mixture and mix until they are barely incorporated. Fill your muffin liners 1/3 of the way full with the batter. Spoon in 2+ tsp raspberry jam in each liner on top of the batter. Finish with the rest of the batter. Using a knife, swirl the batter lightly to combine the top layer of batter with the jam. Bake for 25 minutes and let cool completely before removing liners. Enjoy!