For The Muffins:

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together your almond flour, tapioca starch and baking soda until combined evenly. Then add in your eggs, almond milk, honey, olive oil, vanilla extract and apple cider vinegar. Blend with whisk until smooth. (Add cinnamon if desired)
3. Pour batter into cupcake liners 1/2 of the way full. (Yields 12). Place muffin tin into preheated oven and bake at 350 degrees for about 18 minutes–make sure to set a timer.
4. Let muffins cool on the countertop for a full 15 minutes before removing from the tin. And then let them continue to cool completely before filling with jam and spreading with almond butter. (See photo above in post-you can cut out a small circle in the center of each muffin about 2/3 of the way down,  fill with jam, before spreading with almond butter.) Alternatively, you can keep the muffins solid, spread them with almond butter with a bit of jam on top, or have a dish ready at the table to spread a bit on each bite.
5. Serve and enjoy! Store leftovers in an airtight container and refrigerate. See Tips section in post above for more options.

For The Paleo Quick Jam:

1. Wash and slice strawberries.
2. Place strawberries into a pot with water, honey and lemon. Cook them on medium heat while stirring regularly until strawberries start to break down and come to a slow boil. Reduce heat and sprinkle gelatin over top evenly and stir in rapidly.
3. Continue to cook strawberries down until the liquid starts to reduce and thicken. It will further set when chilled. You can then place your strawberry mixture into a heat-safe dish and refrigerate overnight or place in the freezer for about 40 minutes (just don’t forget to remove it from the freezer if you want to use it soon.)