Banana Spelt Muffins w/ Coconut Cream & Strawberry Jam

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg. Preheat the oven to 180°C/356°F and line a 12 cup muffin pan with paper muffin cases, or like I did use a large muffin pan to make some jumbo muffins (recipe makes around 8). Sift the flour and bicarbonate of soda into a large bowl, add the sugar and rolled spelt and stir to combine. In a small bowl combine the coconut milk, strawberry jam, mashed banana with the oil, chia gel and vanilla. Whisk until smooth. Add the wet ingredients to the dry and stir until just combined. Spoon the mixture into each muffin case until ¾ full and top with a slice of banana if you like. Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely. Serve dusted with icing sugar and/or a drizzle of strawberry jam.