Oatmeal Peanut Butter Muffins (with Jam Swirl)

PB & J isn’t just for kids! Try these filling Oatmeal Peanut Butter Muffins with a jam swirl for breakfast or snack! Packed with fibre and healthy fats to keep you full and energized.

I love trying new muffin recipes. Muffins are so easy to make and great to grab and go when you’re rushing and need something quick. Not only is this recipe for Oatmeal Peanut Butter Muffins an easy one, its also a good source of fibre (thanks to the whole grain flour and oats!) and healthy fat that will slow digestion, meaning we stay fuller for longer after eating.

Adding a swirl of jam on top not only gives us a beautiful pop of colour, it also adds a touch of sweet, fruity flavour for these lightly-sweetened, dense muffins. It makes this breakfast or snack option healthy, balanced and most importantly – tasty.

Adding Peanut Butter Butter to Baked Goods:

Not only are baked goods like muffins and banana bread delicious when enjoyed with a generous smear of peanut butter on top, they’re also good with the nut butter baked into them!

Think about peanut butter cookies. The nutty flavour and melt-in-your-mouth texture is almost indescribable. My stomach is starting to growl as I’m writing this…but I digress.

What I’m trying to say is that adding peanut butter to baked goods gives us a few things. It lends a nutty flavour, but it also add nutrition from peanuts/peanut butter, too! As you may know, peanut butter is a source of polyunsaturated and monounsaturated fats, aka ‘healthy’ fats. Not only do healthy fats contribute to good heart health and health in general, fats are also satiating. Meaning, they help us feel full for longer.Peanut butter also gives us a little plant-based protein, again, helping us feel full after eating!

Yay for peanut butter!

How to Make Oatmeal Peanut Butter Muffins:

Muffin-making is simple and the steps are pretty similar all across the board. I usually like to combine my dry ingredients (oats, whole wheat flour, baking powder, salt) in a large bowl first.

Then, in another bowl I mix together my wet ingredients. In the case of these peanut butter muffins, the wet ingredients are mashed ripe bananas, oil, natural peanut butter, maple syrup, vanilla extract and milk.

Then you just pour the wet ingredients into the dry ingredients bowl and mix to combine. Pro tip: don’t over-mix! The batter should still be slightly lumpy and just combined. 🙂

Pour the batter into a lined muffin tin, swirl some jam and a little extra peanut butter on top and then bake the muffins at 350F for approximately 30 minutes! Let them cool about 5 minutes when they’re done and enjoy!

You May Also Like:

Chocolate Chunk Baked Oatmeal Cups

Peanut Butter Banana Muffins with Chocolate Chips

5-Ingredient Peanut Butter Chocolate Crispy Cups

Connect with Hannah Magee, RD!

I hope you enjoy these peanut butter oatmeal muffins with jam swirl. Let me know if you make them by leaving a comment and rating the recipe below! I’d love to hear from you and it helps encourage others to make the recipe too.

If you make my recipe, snap a photo and share it with me on Instagram, Facebook or Twitter!

Oatmeal Peanut Butter Muffins with Jam Swirl

Try these filling Oatmeal Peanut Butter Muffins with a jam swirl for breakfast or snack! Packed with fibre and healthy fats to keep you full and energized.

Course Baked Goods, Baking, Snack
Cuisine American
Keyword Egg Muffins, healthy snack, oatmeal muffins, pb&j, peanut butter and jam, peanut butter muffins, Whole grain
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins
Author hannahmageerd

Ingredients

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 cup large flake rolled oats
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup natural peanut butter
  • 2 large ripe bananas, mashed or 3 small bananas
  • 1/4 cup pure maple syrup
  • 2 large eggs can sub flax eggs
  • 1 tsp vanilla extract
  • 1 cup milk of choice

For Topping

  • 1-2 tbsp natural peanut butter
  • 1-2 tbsp raspberry jam

Instructions

  1. Preheat oven to 350F. Line a muffin tin with paper muffin cups.

  2. In a large mixing bowl, whisk all dry ingredients together. Set aside.

  3. In a medium mixing bowl, add all wet ingredients and whisk well to combine.

  4. Pour wet ingredients into dry ingredient bowl and mix to combine. Don't over-mix!

  5. Divide muffin batter into lined muffin cups (makes 12 muffins) and place in the oven to bake for 25-30 minutes.

  6. Remove from oven and cool for 5-10 mintues before eating. Enjoy!

Follow me!


Leave a Reply

Your email address will not be published. Required fields are marked *