Peanut Butter and Jam Oat Muffins
Serves 8
1 1/2 cups rolled oats
1 tsp. baking powder
1/4 cup honey
1 egg
1 cup almond milk
1/2 cup natural peanut butter
8 tsp. raspberry jam
Heat the oven to 350°F. Line a muffin pan with muffin liners.
In a large bowl, mix all ingredients, apart from the jam. Pour into the muffin liners.
Bake for 20-25 minutes, until lightly golden. Cool completely before storing.
Store in a sealed container at room temperature for up to 4 days or freeze for up to 3 months.
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