Strawberry Jam Filled Oat Muffins
Serves: 12 muffins
  • 2 cups whole wheat flour
  • ½ cup oat flour
  • 1 Tbsp baking powder
  • ½ cup Stevia In The Raw®
  • ½ tsp. salt
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp honey
  • 1 tsp. vanilla
  • ¼ cup strawberry jam (I used sugar-free)
  1. Preheat oven to 425 degrees F.
  2. Using a flour sifter or mesh colander, sift whole wheat flour, oat flour and baking powder into a large bowl. Whisk in Stevia In The Raw® and salt until all combined and set aside.
  3. In a medium bowl, lightly whisk eggs then add almond milk, melted coconut oil, honey and vanilla, whisking until combined.
  4. Pour wet ingredients over dry and fold together until just combined (don't over mix), it's okay if it's a little clumpy!
  5. Divide batter between 12 prepared muffin cups then top each muffin with about a teaspoon of strawberry jam. Using a toothpick, swirl the the jam throughout the batter then bake muffins in the oven for 15 to 20 minutes, or until a toothpick inserted into the middle comes out clean.
  6. Transfer muffins to a wire rack to cool then enjoy!
Nutritional Information
Serving Size: 1 muffin • Calories: 132 • Fat: 3.9 g • Saturated Fat: 2.3 g • Carbs: 21.6 g • Fiber: 3 g • Protein: 4.3 g • Sugar: 3.2 g • WW Freestyle Points: 4

*To make oat flour, simply add rolled oats to a blender or food processor and blend until they are finely ground into a powder-like consistency. Store in an airtight container.
Recipe by Eat Yourself Skinny at