Gluten-Free, Vegan Muffins. Oatmeal base stuffed with chia jam and a walnut streusel topping for a delicious and healthy breakfast.
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?
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.
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.
Healthy Jam Filed Muffins + a Mug of hot tea = Time. Space. Quiet.
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.
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.
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.
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.
- 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**
- 2 Tablespoons minced walnuts mixed with 1 Tablespoon cinnamon.
- Preheat oven to 350 and generously spray (or use pastry brush to brush oil onto) muffin tins with olive or avocado oil.
- Place everything but walnuts into food processor or blender. Puree until smooth.
- Stir in nuts by hand, if using, and mix well.
- 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.
- 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.
- Store muffins in air tight container for up to 5 days or freeze for up to 3 months.
* 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.
Serving Size1 muffin
Amount Per Serving Calories 232Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 282mgCarbohydrates 39gFiber 4gSugar 18gProtein 5g
If you liked these, you’ll want to try these other muffin recipes: