Paleo jam filled cupcakes

This recipe is one of the best in a long time. So easy to make (especially if you have the jam already made) and they are super tasty. The recipe is once again from paleomg.com

Ingredients
makes about 10
2 medium bananas, mashed
180 ml nut butter (I used brazil, cashew and almond butter)
60 ml honey
3 medium eggs, whisked
1 tsp vanilla extract
60 ml coconut flour
¼ tsp cinnamon
½ tsp baking soda
½ tsp baking powder
pinch of salt
about 80 ml homemade raspberry blueberry jam (or other jam of choice)

Preheat the oven to 175 degrees Celsius.
Mash the bananas in a large bowl. Add the nut butter, honey, eggs and vanilla extract and mix together.
Then add coconut flour, cinnamon, baking soda, baking powder and a pinch of salt and mix well.
Grease and line a muffin pan, scoop a large spoonful of the muffin mixture into 9 cups, filling the cups about half way. Then use a small spoonful (a bit over 1 teaspoon) of the jam and put in the middle of each cup. Put the rest of the batter to cover each jam filled cup.
Place in the middle of the oven and bake for 20-30 minutes. Remove from oven and let cool completely before eating.

Paleo raspberry and blueberry jam

Found this recipe on paleomg.com and it is so delicious. I can eat it by the spoonful as a special treat but even better to put on some porridge in the morning or on some pancakes.

Ingredients
makes approx 250 g
480 ml frozen raspberries
240 ml fresh blueberries
160 ml honey
juice of 1 lemon

Place a saucepan over medium heat. Add the frozen raspberries to cook until they are heated up and the start to get juicy. Then add the blueberries, honey and lemon juice.
Mix and cook for about 5-7 minutes then reduce the heat and cook on low for another 15 minutes until everything has broken down into a well combined mixture. The longer you let it simmer on low the thicker your jam is going to be.