Name: Peanut Butter and Jelly Oatmeal Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 or Lakanto brown sugar substitute, packed; 1 Tsp. Baking powder; 1 Tsp. Pure vanilla extract; ½ Tsp. Kosher salt; ¼ Cup Sugar Free jelly or preserves

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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 Swerve or Lakanto brown 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. My Peanut Butter and Jelly Oatmeal Muffins should bring back childhood memories.

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.

To get started on these muffins preheat oven to 375 degrees F. and line a 12 cup muffin tin with liners.

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

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.