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!
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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 Filled Oat Muffins and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Strawberry Jam Filled Oat Muffins
Ingredients
- 2 cups whole wheat flour
- 1/2 cup oat flour
- 1 Tbsp baking powder
- 1/2 cup Stevia In The Raw®
- 1/2 tsp. salt
- 2 eggs
- 1 cup unsweetened almond milk
- 2 Tbsp coconut oil, melted
- 1 Tbsp honey
- 1 tsp. vanilla
- 1/4 cup strawberry jam, I used sugar-free
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious! I have Truvia brand stevia, is that the same thing as Stevia in the Raw? I just want to make sure I get the conversions right. I think I read that 1 cup of sugar equals 1 teaspoon of stevia. Any advice you have would be great. Thanks!
The Stevia in the Raw Bakers Bags measure cup for cup of sugar as they were created specifically for baking, but other Stevia brands might me different. I don’t believe Truvia measures cup for cup with sugar so you may want to look at the back of the box to see what your specific sweetener suggests! 🙂
These look amazing! Any tips for the wheat substitution? Could I use more oat flour? Thanks!
Yes you definitely could, but because oat flour lacks gluten you may need to add another egg or two as a binder. I haven’t tested this recipe using just oat flour so I can’t be certain, but feel free to give it a try! 🙂
Really liked this recipe, gonna save it here to try next week! Thanks!
Thank you for the WW POINTS+ info! I will be making these, for sure!
These look great! Could you provide your homemade jam recipe? I have never made it before and would love to try yours!
You can find my recipe for strawberry chia seed jam here! https://www.eatyourselfskinny.com/strawberry-chia-overnight-oats/ Only 3 simple ingredients, but feel free to omit the chia seeds if you just want strawberry jam 🙂
I can imagine how amazing these muffins must be! Spreading some peanut butter on top would taste so delicious with these too!
Great idea! 🙂
These look so good and I love they’re low sugar! Do you think you could swap out the flour for almond flour to mark them gluten-free? Thanks!!
Yes you definitely could, but because almond flour lacks gluten you may need to add another egg or two as a binder. I haven’t tested this recipe using just almond flour so I can’t be certain, but feel free to give it a try! 🙂
These look amazing! I’ve never tried using jam in muffins and this concept is making my mouth water! I just made raspberry chia seed jam, so I’ll have to put it to action in these muffins! xo
Chia seed jam would be perfect! Yum! 🙂
These look delicious! Can I use sugar instead of Stevia?…i have an allergy to Stevia
Absolutely! It’s an equal substitution 🙂