Peanut Butter and Jelly Oatmeal Muffins
These peanut butter and jelly oatmeal muffins are naturally sweetened, made with oats and chia jam, and perfect for toddlers. A healthy, freezer-friendly snack or breakfast option for busy mornings!
Equipment
Ingredients
- 1½ cups rolled oats
- ½ cup natural peanut butter
- 2 eggs or sub flax eggs
- ½ cup milk dairy or non-dairy
- 1 cup pitted Medjool dates or ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup chia jam homemade or store-bought
Instructions
- Preheat the oven to 350°F and line or grease a 12-cup muffin tin.
- Soak dates in hot water for 5–10 minutes until softened, then drain.
- In a blender or food processor, add softened dates (or maple syrup), oats, peanut butter, eggs, milk, vanilla, baking powder, and baking soda. Blend until the mixture is smooth and thick but pourable. If it feels too thick, add 1–2 tablespoons of milk to loosen.
- Pour batter evenly into 12 muffin cups (or full pan of mini muffins), filling each about ¾ full. Add about 1 teaspoon of chia jam to the center of each and gently swirl with a toothpick or leave it as a hidden PB&J middle.
- Bake for 20–22 minutes, or until muffins are golden and a toothpick inserted comes out clean or with just a few moist crumbs.
- Cool completely before serving. Store in the fridge for up to 4 days or freeze for up to 2 months.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff