These appetizing oat muffins have many of the flavor of the most popular peanut butter and jelly duo within a healthy and convenient muffin.

Instead from using flour, this recipe uses oats which ground to a flour-like persistence. This makes for a fantastic recipe for those along with a gluten sensitivity, but it also adds loads of fiber and minerals that are beneficial despite the fact that dont have any difficulties with wheat flour. With having Greek yogurt, these muffins appear extra soft without added fat like traditional tasty recipes that use butter and oil.

Because of all of the flavor from the peanut butter, these muffins dont need loads of sugar. Just 1/4 cup sugar is added aside from Smuckers Natural Strawberry Berry Spread. This new products from Smuckers (other flavor include Concord Grape, Orange Marmalade and Red Raspberry) created from with ingredients from natural sources without the installation of preservatives. Using the natural results spread in these muffins really adds sweet strawberry flavor by using fewer calories and less sugar than several other jams.

Eat your baked goods devoid of the guilt. Make a batch of these muffins in the beginning of the week, and youll have a nourishing on-the-go breakfast for the whole week. Simply refrigerate within the air-tight container until prepared to serve. Eat at room temperature or heat during the toaster. Easy, delicious and congratulations, too.

Ingredients:

  • 2-1/2 glass old-fashioned oats
  • 2 eggs
  • 1/4 cup of coffee granulated sugar
  • 1/3 drink Smuckers Natural Creamy Peanut Butter
  • 3/4 hole Greek non-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons culinary powder
  • 1/2 teaspoon of baking soda
  • 12 teaspoons Smuckers Organic Strawberry Fruit Spread

Directions:

  • Preheat furnace to 350 degrees.
  • Lightly fat a 12-cup muffin container with spray or butter.
  • Using a fabulous food processor, grind oats till fine. They should include the consistency of flour.
  • Add all materials except the strawberry spread into the food processor with typically the oats.
  • Pulse to mix until the mixture is certainly smooth and consistent.
  • Fill the muffin cups about with the way.
  • Drop a teaspoon of fruit spread involved with each muffin and top notch with remaining batter.
  • Bake 15-20 min's, or until the tops gently bounce when touched and a toothpick arrives of center of some sort of muffin clean.
  • Allow to help you cool for 10-15 or so minutes. Then run a knife about the edges of each muffin to take out from tray.

Nutrition facts: 166 calories, 6 h of fat, 6 h of protein, 5 h of iron, 2 grms of fiber.

If youd want to try more healthy muffins making use of oats and banana, attempt these Banana Oat Muffins, Blood Banana Oat Muffins, Chocolates Zucchini Oat Muffins, Tangerine Marmalade Oat Muffins or even Blueberry Almond Oat Muffins.

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