Ingredients
Scale
- 1 cup (120 g) whole wheat pastry flour*
- 1 cup (80 g) old fashioned rolled oats
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/4 cup (80g) liquid honey
- 2 tbsp (25 g) coconut palm sugar**
- 2 tsp vanilla extract
- 2–3 Tbsp (30–45 ml) your favourite jam
- 1–2 Tbsp (16–32 g) nut/seed butter
Instructions
- Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
- In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, and baking soda. Set aside.
- In a separate bowl, lightly beat the egg a few times until the yolk breaks. Whisk in the yogurt, honey, sugar, and vanilla. Add the wet ingredients to the dry ingredients, mixing gently until just combined.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Top each muffin with 1/2 tsp of jam and 1/4 tsp of almond butter, and use a toothpick to swirl them around. Try not to bring the jam too close to the edge, or it’ll melt and burn on the side of the pan.
- Bake for 17-19 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use all purpose flour or a mix of 1/2 cup (60 g) all purpose and 1/2 cup (60 g) of whole wheat flour. ** You can also use regular brown sugar.
- Prep Time: 10 mins
- Cook Time: 20 mins