Get back to baking this fall with these delicious Strawberry Jam Filled Oat Muffins! Perfect for a healthy grab-and-go breakfast or even a back-to-school snack!
Can you guys believe it’s almost fall! I mean where did the summer go??
Hey you know what that means though, break out the scarves, the delicious pumpkin lattes and, most importantly, get back to baking! There is just something SO warm and cozy about fresh muffins coming out of the oven on a fall day. Am I right?? Well with school officially starting back up, these Strawberry Jam Filled Oat Muffins make the perfect grab-and-go breakfast your kids (and you!) will love. These muffins are lighter in calories, made with wholesome ingredients and each bite oozes with gooey strawberry jam which keeps them moist all week long! The perfect breakfast or after-school-snack to have on hand.
I love making these on a Sunday so that I can just easily grab one before running out the door in the mornings and kids love them too because of all that delicious strawberry flavor! To make these muffins I used a mixture of oat flour and whole wheat flour along with some homemade strawberry jam and lightly sweetened them with Stevia In The Raw® which is a zero-calorie sweetener perfect for baking! I really like using Stevia In The Raw® because the sweet taste comes straight from the leaves of the stevia plant and also comes in these conveniently packaged bakers bags which are great for storing in your pantry! Seriously the fact that I can seal them right up and put them away until my next use makes baking and cooking with them super simple.
Another thing that I love about baking with the Stevia In The Raw® Bakers Bag is that it actually measures cup for cup with sugar giving you the same amount of sweetness without all those extra calories! No confusing conversions necessary either, you can start by swapping out half the sugar for Stevia In The Raw® Bakers Bag while still achieving that same browning and caramelization you would get using all the sugar called for. I mean one cup of sugar has approximately 700 calories, so that’s a lot you’re cutting out!
When baking with healthier flours such as oat flour, almond flour, etc., these flours contain less gluten making them much more dense than typical muffins I’m sure you’re used to, so I’ve had to play around with various recipes in order to achieve that perfect combination. One thing I did that I found SO helpful is I actually sifted both the flours before mixing with the rest of the ingredients which really made them so much lighter and not as dense. It’s also important that you mix your dry ingredients separately from your wet so that everything gets evenly distributed. Then just fold it all together being careful not to over-mix your batter because you want those muffins to rise up and be nice and fluffy! I usually mix for about 20 seconds.
There are two simple ways that you can add your strawberry jam to these muffins and I promise you either way will still taste delicious! The first way is to fill each muffin cup only halfway full, place a dollop of strawberry jam in the center then evenly distribute the rest of the batter over top of each muffin. The other way (which is what I did), is to fill all 12 muffin cups with an even amount of batter then spoon a dollop of jam in the center of each one. Using a toothpick, I swirled the jam all throughout the batter. This makes it ooze out from the top which I really liked, but feel free to make this recipe however you prefer!
Hope you all enjoy these strawberry jam oat muffins as much we did and have fun diving back into all that fall baking! If you want to know more about Stevia In The Raw® and all their other delicious products, head on over to their website here or you can easily find Stevia In The Raw® at your local grocery store!
- 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)
- Preheat oven to 425 degrees F.
- 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.
- In a medium bowl, lightly whisk eggs then add almond milk, melted coconut oil, honey and vanilla, whisking until combined.
- Pour wet ingredients over dry and fold together until just combined (don't over mix), it's okay if it's a little clumpy!
- 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.
- Transfer muffins to a wire rack to cool then enjoy!
*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.
This post is sponsored by Stevia In The Raw®. As always all opinions are 100% my own.