P B & J Oatie Muffins
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 in a flash!
Recipe Adapted from: Jammin’ Oat Muffins via Cooking Light Magazine-September 2014
Yield: 12 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
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!