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
nomeatfastfeet.com