Ahh the good old days when I had just enough change to snag a pack of pop tarts in between periods in school. Those for sure got me through the good and mostly weird times of high school.

They were the perfect snack, carby, sweet, filling and only cost $1! Amen to that! I needed to create the same vibe, without going through the headache of making a bread like gluten-free crust. Any good crumble can be turned into a crust if you press it down hard enough, so there it was, my solution!

The jammy filling can be made with frozen or fresh strawberries, and can be used on anything! I added KOS beetroot powder for that extra superfood and color boost. Other than this recipe, the filling goes great with yogurt, ice cream, and cookies. Versatile, scrumptious and perfect for meal prep or brunch!

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Makes 9 muffins or donuts

The Goods:

The filling:

  • 3 cups packed sliced strawberries (frozen works great too)

  • 2 tsp tapioca flour

  • 1 lemon, juiced

  • 1 tsp maple syrup

  • 1 tsp vanilla extract

  • 1 scoop KOS beetroot powder

The crust:

  • 1/4 cup tapioca flour 

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 cup almond meal

  • 1 1/2 cup oats

  • 1 cup almond butter

  • 1/4 cup maple syrup

The Method:

  1. Preheat oven to 350.

  2. In a saucepan, add everything for the filling and turn on the heat to medium.

  3. Let cook while stirring occasionally for about 20 minutes. You’ll know its done when it looks bubbly and jammy.

  4. While that’s cooking, start making your crust.

  5. In a medium size bowl, mix together tapioca flour, baking powder, salt almond meal and oats.

  6. Once thats mixed, add in the almond butter and maple syrup. If your almond butter is hard, mix it with the maple syrup first to make it easier to combine with dry ingredients.

  7. Grab a muffin or donut pan, If using a muffin pan, I recommend using some parchment muffin cups.

  8. Press about 1/4 cup on the bottom of each cup or donut mold. Make sure to press to down tight!

  9. Then cover each bottom with filling.

  10. Crumble the rest of the crust over the top of each one. You might have some leftover, and thats ok! Use for granola.

  11. Bake for 15-20 minutes until the top is nice and golden.

  12. Let cool completely and let these guys set in the fridge for at least 30 minutes.

  13. Enjoy immediately or store in the fridge for up to a week! If you want them crispy before eating, pop them in the oven or toaster oven for a few minutes before enjoying.


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