Peanut Butter & Jam Muffins


Looking for something quick, easy and tasty to eat before training? Our Nutritional Therapist Steph has put together this recipe for PB&J (Peanut Butter & Jelly/Jam) Baked Oat Breakfast “Muffins”

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You’ll need (makes about 10):

  • 340g (3 1/2 cups) rolled oats (GF if celiac)

  • 1 heaped tsp baking powder

  • 1 tsp ground cinnamon or ground ginger

  • ¾ tsp sea salt

  • 2 cups milk (regular or dairy free)

  • 2 eggs or ½ cup unsweetened applesauce if vegan

  • 2 tsp Stevia extract or maple syrup

  • 90g (¾ cup) wholegrain no sugar peanut butter (smooth or crunchy)

  • 3 heaped tbsp quality high fruit jam (I used lingonberry)

  • Generous handful of soft fruit - I used blueberries. Blackberries, strawberries or raspberries would also work well - fresh or frozen is fine.


Directions:

  • Preheat the oven to 350F/180C.

  • In a large bowl, stir together the oats, baking powder, cinnamon or ginger and salt.

  • Stir in the milk, eggs or applesauce and Stevia or maple syrup.

  • Heat the peanut butter so that it’s runny and add to the bowl of oats, stir well.

  • Let the mixture sit for 10 minutes, then swirl in the jam and fruit - don’t over mix.

  • Spoon the mixture into muffin cases placed in a muffin tin, filling up to the top (they won’t rise much).

  • Bake for 30 minutes or so (depending on your oven). They should feel firm when you press them on the top and be golden brown.

  • Great eaten warm or at room temperature.

  • Store in an airtight container in the fridge.

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