These P&J oat flour muffins are soft, fluffy and naturally gluten free. With a rich peanut butter flavor and swirls of your favorite jam, these muffins are a healthy and easy to make recipe. Perfect for a quick snack or healthy dessert!
Back to school season always calls for peanut butter and jelly treats. This oat flour muffins have a peanut butter base, with swirls of your favorite jam or jelly and are so easy to make.
These gluten free muffins are naturally dairy free, soft, fluffy and can easily be made refined sugar free.
These muffins have no banana, though I do love a good banana muffin, but have a rich peanut butter flavor and just the right amount of sweetness.
Oat flour is good to use in baking like banana bread, cookies and even pancakes. It creates a really fluffy texture because it has a higher protein content than other gluten free flours.
If you love this recipe, try my almond flour blueberry muffins or peanut butter blondies next!
OAT FLOUR. These oat flour muffins of course have a base of oat flour! I recommend using store bought oat flour because it has a finer texture than homemade and will yield a fluffier texture.
Just be sure to use certified gluten free oat flour if you have or are cooking for someone with Celiac.
EGGS. You need two large eggs. They will help the muffins rise and add some moisture. I have not tested these without eggs, but I would suggest a store bought egg replacer or two flax eggs.
MILK. I kept these muffins dairy free so I used soy milk, but you are welcome to use regular cow’s milk or another kind of non-dairy milk such as almond.
SUGAR. I used a mix of white and light brown sugar, which help keep the muffins fluffy, but also add a bit more moisture and flavor from the molasses in the brown sugar.
PEANUT BUTTER. Be sure to use a plain, unsalted peanut butter where the only ingredients are peanuts. I do not recommend a peanut butter spread as this adds extra oils and sugars.
JAM. I used a mix berry jam, but just strawberry, grape, raspberry, whatever you have will work! You can also use my homemade chia jam.
How to make oat flour muffins
WHISK WET INGREDIENTS. In a large mixing bowl, whisk together all wet ingredients until smooth.
WHISK DRY. Add in the dry ingredients, making sure to spoon and level the flour, don’t scoop from the bag. Whisk until smooth. The batter will be fairly thick.
FILL WITH JAM. Fill each muffin about 1/2 way to the top, then add about 1 tablespoon of jelly to each center, top off with the rest of the batter.
Use the remaining jam to swirl on top of each muffin. Sprinkle with a bit of brown sugar if desired.
BAKE. Bake for 22-28 minutes or until a toothpick comes out clean. Careful not to over bake!
SERVE & COOL. Let cool in the tray for 10 minutes, then remove and let finish cooling on a wire rack. Enjoy!
How to store
These gluten free oat flour muffins will keep at room temperature for about 3 days. Because of the jam and other fresh ingredients, they can get a bit soggy if left in an air tight container in a warmer house.
I suggest keeping them on a plate covered with foil so they won’t dry out but won’t get too soggy!
I have not tried freezing these muffins, and don’t know how well they would hold up because of the jam.
If you do try it, you’ll want to let them cool completely, then transfer to a freezer safe bag for up to 2 months. Let thaw in the fridge.
Frequently asked questions
Are oat flour muffins healthy?
These muffins are made with simple ingredients like oat flour (just ground up oats!), eggs, peanut butter and even have 8 grams of protein per serving.
Can I substitute oat flour for all purpose flour?
Generally, no. When using speciality flours like oat, almond, coconut etc. I always recommend following a recipe that already calls for that flour.
Oat flour absorbs wet ingredient differently than all purpose flour, so I generally don’t recommend a 1:1 swap.
Can I make them refined sugar free?
These muffins call for a mix of white sugar and light brown sugar. I do not recommend subbing for any liquid sweeteners, but you can try subbing both the white and brown sugars for coconut sugar.
They texture will be a bit different and the muffins will be darker, but still delicious!
Can I make them a different flavor?
If you aren’t feeling the PB & J vibe, you can swap out the jelly for chocolate chips or blueberries. If you don’t like peanut butter, swap for a more neutral flavored nut butter like almond and add whatever mix-ins you like.
Try these snack recipes next!
- Gluten Free Zucchini Bread
- Gluten Free Blueberry Muffins
- Protein Banana Bread
- Matcha Muffins
- Almond Flour Banana Muffins
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PB & J Oat Flour Muffins
by: claire cary
- ¾ cup soy milk
- ½ cup creamy unsalted peanut butter
- 2 large eggs
- ½ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 ⅔ cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup jam of choice
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cavity muffin tray with liners and set aside.
- In a large mixing bowl, whisk together all wet ingredients until smooth.
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag.
- Whisk until smooth. The batter will be fairly thick.
- Fill each muffin about 1/2 way to the top, then add about 1 tablespoon of jelly to each center, top off with the rest of the batter.
- Use the remaining jam to swirl on top of each muffin. Sprinkle with a bit of brown sugar if desired.
- Bake for 22-28 minutes or until a toothpick comes out clean. Careful not to over bake!
- Let cool in the tray for 10 minutes, then remove and let finish cooling on a wire rack. Enjoy!
These are amazing. So moist and easy to make too