- PB&J Oatmeal Muffins
PB&J Oatmeal Muffins
Meal Tags: Dessert, Make-ahead, Snack
Dietary Tags: Gluten-free, Pescatarian, Vegetarian
- 3 cups old-fashioned rolled oats (gluten-free)
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup mashed banana
- 1 cup 2% milk
- 1 teaspoon vanilla extract
- 1/2 cup smooth natural peanut butter
- 1/2 cup raspberry jelly
Preheat the oven to 375ºF. Line a 24-cup muffin tin. Set it aside.
In a large bowl, whisk the oats, sugar and baking powder.
In another large bowl, whisk the eggs, banana, milk, peanut butter, and vanilla. Stir the dry ingredients into the wet and mix well.
Scoop the mixture into the muffin tin and swirl in a spoonful of jelly into each muffin.
Bake the muffins until the eggs have set and the tops are golden, 20 to 25 minutes.