Low-Fat Peanut Butter and Jelly Muffins
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 large muffins 1x
- Category: Sweet Snacks
Ingredients
Scale
- 8oz pitted medjool dates, chopped
- 1 cup water
- 1 cup oat flour
- 2 tsp baking powder
- ¼ tsp vanilla bean powder
- ½ cup peanut flour/powder
- ¼ – ½ cup vanilla almond milk (or another plant based milk)
- 6 tsp all fruit (no added sugar) jelly
Instructions
- Preheat oven to 325. Blend dates and water in a food processor on high until a smooth paste is formed. In a large mixing bowl, stir together oat flour, baking powder, vanilla bean powder, and peanut powder. Mix in almond milk and date paste. Stir until evenly combined.
- Spoon muffin batter into 6 muffin tins, filling each 3/4 of the way full.
- Place 1 tsp of jelly in each mufifn tin and top with remaining muffin batter so that the jelly is not visible.
- Place muffin tray in the oven and bake at 350 for 25 minutes.
- Remove tray from oven and let cool full before serving.