Healthy Jam Filled Muffins
Delicious Oatmeal Muffins that are filled with Jam! They're nutritious, hearty and freezer friendly. Jam muffins are perfect for a grab and go Vegan and Gluten-free Breakfast.
Servings: 12 muffins
Calories: 227kcal
Ingredients
- 3 cups old fashioned rolled oats
- 2 ripe bananas
- ½ cup apple sauce
- ⅓ cup honey *
- 1 cup almond milk
- 1 Tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 Tablespoons ground flax
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup chopped walnuts*
- ½ cup jam
Instructions
- 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 ½ 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.
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.
OPTIONAL TOPPING: sprinkle on 2 Tablespoons minced walnuts mixed with 1 teaspoon cinnamon. A sprinkling of oats also makes the tops look pretty.
- Make ahead: Make chia jam up to two weeks ahead.
- Store: Make sure jam muffins are totally cool before storing in airtight container. They will stay good at room temperature for 4 days, in the refrigerator for a week or in the freezer for 3 months.
- Freeze: Be sure muffins are totally cool before packaging in freezer safe container or zip top bag.
- Reheat: For warm muffins, reheat on a baking sheet at 300 for 10 minutes.
Nutrition
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 282mg | Fiber: 4g | Sugar: 19g