• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Debra Klein | Easy Plant Based Recipes

Debra Klein
  • Home
  • About Debra
    • Contact Debra
  • home
  • Recipes
  • Shop
Home » All Recipes » Diet » Gluten-free » Healthy Jam Filled Muffins

Healthy Jam Filled Muffins

Gluten-freeVegan

Published on: December 25, 2017 Last modified: March 13, 2020

Jump to Recipe

Gluten-Free, Vegan Muffins. Oatmeal base stuffed with chia jam and a walnut streusel topping for a delicious and healthy breakfast.

Cranberry Chia Jam peeking out from an oatmeal muffin.
Relax with a healthy muffin.

As we wind down the year that was 2017, I’m on vacation in Jamaica with my favorite peeps, taking some time to enjoy being with family and also to take some personal time to reflect. Sometimes I’ve got to segment out the different parts of my life to organize my thoughts before I can bring it all back together in a cohesive bundle that makes sense.  Have you been there?

Banana chunks, apple sauce, maple syrup, cinnamon, baking powder plus other healthy ingredients in a food processor
Wholesome ingredients. Naturally vegan and gluten-free.

I’m grateful for this time, away from the daily grind (and the frigid weather)….but sometimes that’s just not possible.  I get it.  Don’t wait until you can create the PERFECT scenario to take some time for yourself.

Muffin pan, 1/2 filled with batter plus some with jam.
Fill muffin tins half way, add the jam and the finish filling with batter.

What can you do to create space for you and your thoughts? For me, a cup of tea and a healthy snack will do it.  These jam-filled oatmeal muffins scream extravagance—–the perfect way to get in a mindset of abundance—–yet they are super simple to make plus they’re vegan and gluten-free.

Oatmeal muffins in tins with streusel topping, ready to bake.
A sprinkling of chopped walnuts and cinnamon adds flavor and nutrition.

Healthy Jam Filed Muffins + a Mug of hot tea = Time. Space. Quiet.

Healthy Jam Filled Muffins
Simple to make. Decadent to serve.

Chia Jam for the WIN!

Maybe you made these almond thumbprint cookies last week and still have some cranberry chia jam left?  PERFECT!  You’re half way to eating these delicious and healthy jam filled muffins. If not, no worries (the Jamaican slowed down version of life is getting to me!), the jam is quick and easy to make (and there is no shame in buying store bought jam—just get some that doesn’t have added sugar!), and so are the oatmeal muffins.

Healthy Jam Filled Muffins
Oatmeal Muffins…the perfect healthy snack.

If you’re not one to sit and contemplate the world and how you fit into it, serve these as a grab and go breakfast or an afternoon snack. Bring them to a pot-luck brunch or send them in a lunch box. Wrap up a batch and take them to a new neighbor or a sick friend.

Healthy Jam Filled Muffins
Nutritious and Delicious Oatmeal Muffins Filed with Jam.

Definitely make these healthy jam filled muffins  to bring when you visit a new Momma and her newborn or take them to work!  Everyone at the office will appreciate a batch of these after the holidays when they’re trying to get back on track—–cuz these are HEALTHY jam filled muffins.

Healthy Jam Filled Muffins
Delicious Cranberry Chia Jam inside of gluten-free Oatmeal Muffins.

I think a batch of these healthy jam filled muffins would be wonderful to wake up to on New Year’s Day. Start the year off nourishing those that you love—-including YOU.

Continue to Content
Yield: 12 muffins

Healthy Jam Filled Muffins

Healthy Jam Filled Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 medium bananas (broken into pieces)
  • 1/4 cup apple sauce
  • 1/3 cup honey *
  • 1 cup almond milk
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons ground flax (flax meal)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup chopped walnuts 
  • 1/2 cup jam**

Topping

  • 2 Tablespoons minced walnuts mixed with 1 Tablespoon cinnamon.

Instructions

  1. Preheat oven to 350 and generously spray (or use pastry brush to brush oil onto) muffin tins with olive or avocado oil.
  2. Place everything but walnuts into food processor or blender. Puree until smooth.
  3. Stir in nuts by hand, if using, and mix well.
  4. Fill prepared muffin tins 1/2 full with batter. Drop 1-2 teaspoons jam onto batter and then cover with additional batter until muffin tins are just about full. When they rise, they will form nice round mounds on top.
  5. Sprinkle the tops of muffins with the walnut/cinnamon mixture and bake until set and toothpick inserted into center comes out clean (well, maybe some jam on it, but o uncooked batter), about 25 minutes.
  6. Store muffins in air tight container for up to 5 days or freeze for up to 3 months.

Notes

* Substitute Maple Syrup for the honey to make these muffins vegan.

JAM: use your favorite variety of no sugar added jam, or use this recipe for cranberry chia jam.

Nutrition Information

Yield

12

Serving Size

1 muffin

Amount Per Serving Calories 232Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 282mgCarbohydrates 39gFiber 4gSugar 18gProtein 5g

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

© Debra
Category: Breakfast & Brunch

If you liked these, you’ll want to try these other muffin recipes:

Healthy Banana Chocolate Chip Muffins

One Bowl Healthy Chocolate Muffins

Filed Under: All Recipes, Breakfast & Brunch, Dessert, Gluten-free, Popular, Snack, Vegan

Previous Post: « Vegan Ricotta Pizza Muffins
Next Post: Leafy Greens To The Rescue »

Reader Interactions

Comments

  1. Lisa

    January 9, 2018 at 12:02 pm

    These are awesome and easy to make. I've never looked forward to breakfast before I made these. Thank you Debra!!!
    Reply
    • Debra Klein

      January 9, 2018 at 12:03 pm

      Fantastic! A great way to start your day.
      Reply
  2. Lili

    January 31, 2018 at 11:59 am

    Making these the next time kids are home on break - no more store bought coffee cake and doughnuts!
    Reply
    • Debra Klein

      January 31, 2018 at 12:12 pm

      Yay!!! No reason you can't have something you're craving.....just do it the healthy way. Easy swaps from refined sugar and refined carbs. Your girls will LOVE these.
      Reply
  3. Jane

    September 30, 2018 at 8:48 am

    are these freezer friendly? I need something to make ahead so I can have breakfast for the next (very busy) month :) xx
    Reply
    • Debra Klein

      September 30, 2018 at 2:49 pm

      Yes. I've frozen them many times. Perfect for meal prep ahead.
      Reply
  4. Chloe

    August 9, 2019 at 11:44 pm

    I just made these and they are excellent! Was curious if I could get the nutritional info?
    Reply
    • Debra Klein

      August 11, 2019 at 2:23 pm

      Thanks for asking.....the recipes are all about to get nutritional info labels at the bottom....hang in there, the info is coming soon!
      Reply
  5. Lili F

    August 21, 2019 at 9:14 am

    I sub out maple syrup for the honey and make these for my vegan gluten-free daughter. My biggest problem is that they are so good, everyone in the family wants to eat them - so I always have to make a double batch!
    ★★★★★
    Reply
    • Debra Klein

      August 21, 2019 at 9:38 am

      A great problem to have! I keep these in the freezer...mostly so I don't eat them all, and also so they're always on hand when needed.
      Reply
  6. Yvonne

    September 8, 2020 at 1:16 pm

    We are not a walnut family. I made them once without the walnuts and they were delicious. However, I would like to add an alternative to the walnuts. Can raw cashews be used as an alternative to the walnuts? If not, do you have other suggestions? Thank you!
    Reply
    • Debra Klein

      September 8, 2020 at 1:20 pm

      Thanks for reaching out. I like the crunch of adding the nuts on top...and you can absolutely substitute whatever kind of nuts or seeds YOU prefer. I've done them with pepitas (pumpkin seeds), a sprinkle of hemp seeds and almonds....all great tasting. I'd say to use what you have or what you love.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

Primary Sidebar

welcome


Hi, I'm Debra. I help busy women, like you, create better health and more energy for themselves and their families. How? By showing you how eating more plants can be easy, fun, and delicious.

Eat more plants.

Grab the tips to easily whip up more plant based meals.

Popular Posts

Healthy Zucchini Bread Recipe

Chocolate Chip Zucchini Bread cooling on a wire rack on a white countertop.

Gluten-Free Stuffed Mushrooms

White rectangular serving plate with stuffed mushrooms

Vegan Caesar Dressing Recipe

Bowl of caesar dressing with capers.

Footer

latest recipes delivered

  • Home
  • Recipe Index
  • Contact Debra

browse by diet

Copyright © 2021 · Design + Development by Grace + Vine Studios · Privacy Policy