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Peanut Butter Oatmeal Muffins With Jam

by Livestrong_Recipes  |  Aug 16, 2018

Peanut Butter Oatmeal Muffins With Jam
Photo Credit: Jackie Newgent/
  1. PREP
  2. 20 m
  • COOK
  • 18 m
  • 38 m

Get your PB&J sandwich fix in a muffin and enjoy it anytime, including at breakfast, with this recipe. These muffins basically have a base of oatmeal -- oats and milk -- which provides morning appeal and a heart-friendly punch of soluble fiber from the oats.



  • 1 cup Old Fashioned Rolled Oats
  • 1 cup Whole Wheat Pastry Flour
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 3/4 cup Skim Milk, Fat Free
  • 1/3 cup Peanut Butter, Creamy
  • 2 tbsp Peanut Oil
  • 2 Free Range Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 1/8 cups Turbinado Cane Sugar
  • 3/4 cup Blueberry Jam


1 Preheat oven to 425°F. Line 12 cups of a muffin tray with muffin liners.
2 In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. Set aside.
3 Add milk, peanut butter, and peanut oil to a blender; cover and puree. Pour into a large bowl.
4 Add eggs and vanilla extract and whisk until well combined. Add sugar and whisk until well combined.
5 Add the oat mixture to the peanut butter mixture and stir until just combined.
6 Divide the batter among 12 muffin cups, about 7/8 full. Bake until browned and springy to the touch, about 18 minutes.
7 Let cool for 10 minutes in the pan. Transfer the muffins directly to a wire rack to cool as desired.
8 Top each with a tablespoon of blueberry (or raspberry) jam, and serve.