Peanut Butter and Jelly Breakfast Muffins
Easy to make, sweet, moist, and fluffy peanut butter and jelly breakfast oatmeal muffins. These vegan muffins are the perfect grab and go breakfast.
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Peanut Butter and Jelly Breakfast Muffins
Good morning friends! Today, I am so excited to share one of my favorite oatmeal breakfast muffin recipes with all of you. It is one of my new favorite recipes to meal prep for busy workdays. I like to double the recipe when I’m meal prepping these muffins so that I can enjoy them throughout the entire week. The best part about these muffins is that they are super moist, fluffy, flavorful, and completely vegan. They use an oat flour base nd a mix of applesauce and pure maple syrup for sweetness.
If you like peanut butter and strawberries, this breakfast muffin combination is perfect for you. Not only are these muffins the perfect grab and go breakfast option, but they’re also an awesome snack option. Anyway, let’s go ahead and dive into the simple list of ingredients you will need to make these delicious peanut butter and jelly oatmeal breakfast muffins.
Peanut Butter and Jelly Breakfast Muffins – Ingredients
- Quick Oats – The quick oats serve as the first key base ingredient for these breakfast muffins. Oatmeal is one of my all-time favorite breakfast foods, so it makes sense to add that delicious oatmeal flavor to these breakfast muffins. The quick oats will be blended up to form a fine oat flour. If you don’t have quick oats, you can easily sub rolled oats.
- Bread Flour – The bread flour combines perfectly with the oat flour to form the ideal texture for these muffins. The muffins turn out super moist, fluffy, and delicious without being too dense.
- Freeze Dried Strawberries – The freeze dried strawberries add delicious strawberry flavor and natural sweetness without adding moisture to the muffins. I highly recommend freeze dried strawberries over fresh or frozen ones. If you use fresh or frozen strawberries, your muffins will turn out incredibly soggy and mushy, which is not what you want.
- Chia Seeds – The chia seeds are another essential ingredient you will want for this breakfast muffin recipe. Not only do chia seeds absorb liquid and help everything bind together, but they are also packed with plant based nutrients. A little bit goes a long way in this recipe.
- Cinnamon – I love adding cinnamon to all things sweet. It adds a really nice spice to sweet recipes such as this muffin one. I always top my oatmeal bowls off with cinnamon, so I figured I should do the same for my muffins, which just so happen to be made of oats, and it was definitely a good decision.
- Baking Powder – The baking powder acts as the first key leavening agent for this recipe. This ingredient ensures that the muffins rise as they bake.
- Baking Soda – The baking soda is the other leavening agent which helps the breakfast muffins rise. The combination of these two leavening agents ensures that your breakfast muffins achieve a light and fluffy texture.
- Nut Milk – The nut milk adds creaminess, flavor, and moisture to these breakfast muffins. I used unsweetened vanilla almond milk for this recipe, but you can use whichever kind you prefer or have on hand.
- Creamy Peanut Butter – The creamy peanut butter is an ingredient that should come as no surprise. After all, you can’t have peanut butter and jelly breakfast muffins without the peanut butter. I recommend that you use a natural peanut butter that has a drizzly consistency. This makes it much easier to mix into the muffin batter.
- Applesauce – The applesauce acts as a source of natural sweetness for these peanut butter and jelly breakfast muffins. It also adds a ton of moisture to the recipe, which prevents the muffins from turning out too dry or crumbly.
- Pure Maple Syrup – The pure maple syrup is the final ingredient you will need to make these muffins. The maple syrup adds both sweetness and flavor to the muffins. It adds more sweetness.
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Peanut Butter and Jelly Oatmeal Breakfast Muffins
Ingredients
- 1/2 cup quick oats (blended into a fine oat flour)
- 2 tbsp bread flour
- 3 tbsp freeze dried strawberries (finely chopped)
- 1/2 tsp chia seeds
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup nut milk (I used unsweetened vanilla almond milk)
- 2 tbsp creamy peanut butter
- 2 tbsp unsweetened applesauce
- 2 tbsp pure maple syrup
Instructions
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the oat flour, bread flour, chia seeds, cinnamon, baking powder, and baking soda.
- Make a well in the center of the bowl, then add the nut milk, peanut butter, applesauce, and pure maple syrup.
- Mix the wet ingredients well to combine, then slowly mix the wet into the dry to form a muffin batter (don't overmix).
- Gently fold in the freeze dried strawberries.
- Evenly distribute the muffin batter between four cavities of a lined or greased muffin pan.
- Bake the muffins for about 28 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool before removing them from the pan.
- Dig in and enjoy!
Notes
As you guys can tell, this breakfast muffin recipe is fairly easy to make and it comes together super quickly. The flavor and texture of these muffins is absolutely delicious. These muffins truly are the perfect grab and go breakfast option. I am so excited for you all to give this recipe a try. Anyway, that’s it for this recipe. As per usual, I will be back with more content very soon.
-Alyssa 🙂
