Preheat your oven to 350°F. Line a muffin tin with liners and set it aside.
In a bowl, mix together the gluten-free flour, almond flour, baking powder, cinnamon, and sliced almonds. Set this mixture aside.
In another bowl, whisk together the eggs, applesauce, melted coconut oil, maple syrup, and vanilla.
Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Be careful not to overmix.
Toss the frozen berries with the arrowroot, then gently fold them into the batter.
Fill each muffin tin with one scoop of batter. Make a small indent with a spoon and add a teaspoon of jam to each muffin. Cover the jam with the remaining batter.
Bake for 33-36 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool, then dig in! Store any leftovers in an airtight container in the refrigerator for up to one week. Enjoy!