Put the dry ingredients into a bowl and mix with a whisk. Preheat the oven to 180℃.
Mix the wet ingredients in a separate bowl with a whisk.
Add the runny ingredients from bowl 2 to bowl 1, and fold in with a rubber spatula. (Don't mix any more than necessary.)
Divide the batter equally among muffin cups lined with muffin wrappers. If using, top each muffin with a teaspoon of jam and spread it out using the back of a spoon.
Bake for 22 minutes in an oven preheated to 180℃. They are done when baked to a golden brown color.
[If making without jam] Increase the amount of maple syrup, and reduce the quantity of soy milk by the same amount. In total, the wet ingredients should measure 210 ml.
Story Behind this Recipe
I came up with this recipe based on an oil-free macrobiotic apple muffin recipe and another user's strawberry muffin recipe.
Without jam, these muffins are plain enough for 1 year-olds to eat (they are not very sweet). Adding a spoon of jam makes them just sweet enough to appeal to adult palates. Although you spread the jam on the surface, it sinks down during baking, so that when these are done they have nice, gooey, jammy centers. If you don't have whole wheat flour, it's fine to just use normal cake flour.