PB & J Oat Flour Muffins
by: claire cary
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!
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12
Ingredients
Wet
- 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
Dry
- 2 ⅔ cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup jam of choice
Instructions
- 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!
Notes
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.
Serving: 1muffin / Calories: 241kcal / Carbohydrates: 34g / Protein: 8g / Fat: 9g / Fiber: 2g / Sugar: 14g
