Make the jam first so that it has time to cool before you need to use it. Combine all of the jam ingredients in a sauce pan set over medium heat. Cook the mixture, stirring regularly until the juices begin to thicken and the mixture turns a glossy red. I like to mash up the fruit with my spoon as it cooks to make a smoother textured jam. The jam is ready when you drag a spoon against the bottom of your pan and the gap doesn’t immediately fill back in with jam/liquid. The cooking process will take anywhere from 10-15 minutes. Once your jam is ready, remove it from the heat and let it cool completely before using it in the recipe. This makes just enough jam for the muffin recipe.

Pre-heat your oven to 375 degrees. Line a muffin tin with paper liners or grease them well with cooking spray or a high-heat tolerant oil like avocado. In one bowl, combine the flours, baking powder, baking soda, salt, and nutmeg. Mix with a whisk to aerate and combine. In a separate bowl, combine the mashed ripe bananas, melted coconut oil, vanilla, and maple syrup. Whisk this mixture until smooth, then add it to the dry ingredients and mix until you have a smooth and thick batter.

Fill each muffin well in your tin about 2/3 full of batter. Once you’ve used all of your batter (it should be enough to make 10-12 muffins), tap the tin on the counter a few times to help settle the batter and release any air bubbles. Add a spoonful of jam onto the top of the batter for each muffin, then use a spoon or toothpick to swirl it into the batter. Bake the muffins for 25-30 minutes or until a tester inserted into the middle comes out nearly clean. Cool the muffins on a rack before enjoying!