Strawberry Jam Filled Oat Muffins
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!
Servings: 12
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
*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.
Nutrition
Serving: 1muffin | Calories: 132kcal | Carbohydrates: 22.4g | Protein: 4.3g | Fat: 3.9g | Saturated Fat: 2.3g | Sodium: 122.5mg | Fiber: 3g | Sugar: 3.2g