Ahhhh…doesn’t a freshly baked homemade muffin always help bring calm to a stressful day? So can you imagine how incredible one of your favorite childhood flavor combinations- peanut butter and jam would taste oozing out of a warm moist muffin? A wonderful comfort food treat for sure! Better quickly grab one for yourself as I can promise these yummies will be gobbled up by your family in a flash ! (See MPM’s Back to School recipe collection for more goodies!)
Recipe Adapted from: Jammin’ Oat Muffins via Cooking Light Magazine-September 2014
P B & J Oatie Muffins
Yield: 12 muffins
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Lightly coat 12 silicone baking cups with olive oil spray. Set cups on a cookie sheet. (Or lightly coat a 12-cup muffin pan with olive oil spray. Paper liners are optional.) Set aside.
In a large bowl, whisk together flour, oats, cinnamon, sugar of choice, baking powder and salt.
In a medium bowl, beat egg lightly. Stir in milk and oil of choice, honey and vanilla, mixing well.
Add egg mixture to dry mixture, stirring until combined. (Mixture will be lumpy…this is ok.)
Place about 1/2 teaspoon preserves or jam into each indentation.
Place about 1/2 teaspoon peanut butter alongside the preserves or jam. Don’t worry about exact placement as both will spread beyond the indentation during baking. (See photo of finished muffins.)
Bake for 14 to 16 minutes or until muffins spring back just a bit when lightly pressed with your finger. (Be careful not to touch the hot filling.)
Remove from oven; cool for 5 minutes. Remove muffins from silicone cups or pan. Place muffins on a rack; cool for 15 minutes.
Caution: do not eat muffins without cooling first as the peanut butter and preserves or jam are very hot and may burn your mouth.
P B & J Oatie Muffins
Recipe Adapted from: Jammin’ Oat Muffins via Cooking Light Magazine-September 2014
Yield: 12 muffins
Ingredients
- Olive oil spray
- 1 1/3 cups white whole wheat flour such as King Arthur
- ¾ cup old-fashioned or rolled oats
- ½ teaspoon cinnamon
- 1/3 cup coconut palm sugar or packed brown sugar see MPM Mini-Bites
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- ¾ cup unsweetened almond milk or low-fat milk
- ¼ cup almond oil or olive oil
- ¼ cup honey
- ½ teaspoon pure vanilla extract
- About 2 tablespoons 100% unsweetened natural fruit preserves or jam such as Polaner or St. Dalfour
- About 2 tablespoons all-natural no-stir peanut butter without sugar I used Whole Foods 365 brand
- 12 silicone baking cups or a 12-cup muffin tin
Instructions
- Preheat oven to 400 degrees F.
- Lightly coat 12 silicone baking cups with olive oil spray. Set cups on a cookie sheet. (Or lightly coat a 12-cup muffin pan with olive oil spray. Paper liners are optional.) Set aside.
- In a large bowl, whisk together flour, oats, cinnamon, sugar of choice, baking powder and salt.
- In a medium bowl, beat egg lightly. Stir in milk and oil of choice, honey and vanilla, mixing well.
- Add egg mixture to dry mixture, stirring until combined. (Mixture will be lumpy…this is ok.)
- Using a 1/3 cup measure, add batter to each muffin cup.
- With a teaspoon measure, make a shallow well in the center of each muffin.
- Place 1/2 teaspoon preserves or jam into each indentation.
- Place 1/2 teaspoon peanut butter alongside the preserves or jam. (Don’t worry about exact placement as both will spread beyond the indentation during baking. See photo.)
- Bake for 14 to 16 minutes or until muffins spring back just a bit when lightly pressed with your finger. (Be careful not to touch the hot filling.)
- Remove from oven; cool for 5 minutes. Remove muffins from silicone cups or pan.
- Place muffins on a rack; cool for 15 minutes.
- Caution: do not eat muffins without cooling first as the peanut butter and preserves or jam are very hot and may burn your mouth.
Notes
Notes
Make Ahead and Storage Tips: store muffins covered, in the refrigerator for up to 1 week. Consider wrapping and freezing muffins individually for up to 3 months for a readily available portion-controlled treat!
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane and brown sugar in equal amounts in most recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
If you prefer not to use coconut palm sugar in this recipe, you can use an equal amount of packed brown sugar.
For all the quick bread and muffin lovers in your life:
Coming to the Blog: Crazy for Summer Salads
Ceeya next Time!
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Linda Shapiro, Meal Planning Maven
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