I opted to use almond butter in this recipe because I have a pesky allergy to peanuts, but feel free to replace it with peanut butter to enjoy the classic taste of PB&J! If you’re dealing with a nut allergy? No problem! You can use soy nut butter and different nondairy milk like rice or soy to make these nut-free.
- Yield: 12 MUFFINS
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- ½ cup (128 g) almond butter, plus more for topping
- 6 tbsp (128 g) honey
- 2 tsp (10 ml) vanilla extract
- 3 tbsp (30–45 ml) jelly or jam of choice (for refined sugar–free, use a jam that’s sweetened with fruit juice)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the jam, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Top each muffin with ½ teaspoon of jam and ¼ teaspoon of almond butter, and use a toothpick to swirl them around.
- Bake for 18–20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.