Peanut Butter & Jam Oat Muffins

Recipe in partnership with

Serves: 8

Prep: 10 mins

Cook: 25 mins

Nutrition per serving:

288 kcals 11g Fats

41g Carbs 7g Protein

  • Dairy Free

  • Vegetarian

  • Meal Prep / Freezer Friendly


  • 1 1/2 cups (140g) rolled oats

  • 1 tsp. baking powder

  • 1/4 cup (60ml) honey

  • 1 egg

  • 1 cup (235ml) almond milk 

  • 1/2 cup (120g) natural peanut butter

  • 8 tsp. raspberry jam


  1. Heat the oven to 350°F (180C)

  2. Line a muffin tray parchment with muffin liners

  3. In a large bowl mix all ingredients, apart from the jam into the muffin liners

  4. Bake for 20-25 minutes, until lightly golden

  5. Cool completely before storing

  6. Store in a sealed container at room temperature for up to 4 days or freeze for up to 3 months

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© 2019 by Jade Mottley.