Oatmeal Peanut Butter And Jelly Muffins Recipe

Name: Oatmeal Peanut Butter And Jelly Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup oatmeal; 3/4 cup peanut butter (crunchy or smooth); 1 teaspoon vanilla; 2/3 cup honey (or other liquid sweetener); 1 cup soymilk (or other nondairy milk, or cow's milk if not vegan); 1 cup whole wheat flour; 1 cup unbleached white flour; 1/2 cup barley flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 9 ounces raspberry preserves (or favorite flavor jelly or jam)

Servings: persons

1 cup water
1/2 cup oatmeal
3/4 cup peanut butter (crunchy or smooth)
1 teaspoon vanilla
2/3 cup honey (or other liquid sweetener)
1 cup soymilk (or other nondairy milk, or cow's milk if not vegan)
1 cup whole wheat flour
1 cup unbleached white flour
1/2 cup barley flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
9 ounces raspberry preserves (or favorite flavor jelly or jam)

1
Preheat the oven to 350 degrees F. Lightly oil 12-cup muffin tin.
2
In a 2 cup bowl, combine water and oatmeal and microwave for 5 minutes or until cooked. (Alternatively, use 1 cup leftover oatmeal).
3
In a medium mixing bowl, mix the cooked oatmeal with the peanut butter, vanilla, honey, and milk. Stir until all the lumps are gone.
4
In another bowl, combine the flours, baking soda, baking powder, and salt. Add the dry ingredients to the liquid ingredients, and stir well. Fill muffin tins evenly with batter and bake for 20 minutes.
5
Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done. Remove from tins and place on a solid surface.
6
Spoon preserves into a pastry bag fitted with whatever tip you desire, and pipe evenly into the middle of each hot muffin. Let cool. Enjoy!

694

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup water, 1/2 cup oatmeal, 3/4 cup peanut butter (crunchy or smooth), 1 teaspoon vanilla, and more.

Yes, Oatmeal Peanut Butter And Jelly Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal Peanut Butter And Jelly Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions