Print Friendly, PDF & Email

YIELDS:

12 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 25 mins

TOTAL TIME:

0 hours 50 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

ingredients

3 cups old-fashioned rolled oats

1 ½ cups skim milk

3/4 Cup crunchy peanut butter, divided

¼ Cup unsweetened applesauce

2 Lg. Eggs, lightly beaten

3 Tbsp. Swerve brown sugar, packed

1 Tsp. Baking powder

1 Tsp. Pure vanilla extract

½ Tsp. Kosher salt

¼ Cup Sugar Free jelly or preserves

DIRECTIONS

1) Preheat oven to 375°F.  Line a 12 cup muffin tin with liners.  (Note:  I get anywhere from 10-12 muffins from this mix depending on how full I want them.)

2) Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, Swerve brown sugar, baking powder, vanilla and salt in a large bowl. 

3) Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/2 cup peanut butter among the muffin cups, about 1 teaspoons each, and top with some jelly.  (about 1/2 Tsp.)  Cover with the remaining batter, about 2 tablespoons for each muffin.

4) Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes. Serve warm or at room temperature.

NOTES:    Who doesn’t love a PB & J sandwich?  That’s what inspired this healthier version in a muffin.  Using whole grain oatmeal is always a good idea and using Swere sugar substitute and sugar free Blackberry Preserves (Polaner makes a good one.) made this muffin just a bit better for you.  I also used skim milk.  As always with all my recipes, feel free to substitute full fat or low fat milk.  They all work.

And who wouldn’t love a warm, peanut butter filling in their muffin?  The filling of crunchy peanut butter and jelly in the center takes just like a PB&J sandwich. (This is a case of “more is more ” so if you like a little more peanut butter or jelly filling, go ahead and add it..)  I love how this muffin turned out.

I really like these warm so if you aren’t eating them right away, you can wrap a room temperature one in a paper towel and put in the microwave for about 5-7 seconds to warm through… delicious.  Fabulous with a glass of ice cold milk… a great after school treat, dessert or breakfast option.  I like these on my brunch table too.

If you like these, be sure to try some of my other muffin recipes like my Fig and Walnut Breakfast Muffins, my Healthy Start Kodiak Muffins or my Clementine Glazed Cranberry  & Walnut Muffins.  All are really tasty and easy to make.

Pin It on Pinterest

Share This