Golden Goodness Muffins
These gluten-free muffins make a delicious addition to a brunch spread or a tasty after-school snack. They come together easily in a food processor, so you’re just 30 minutes away from a sweet treat!
Ingredients
- 2 cups + 2 tablespoons Bob’s Red Mill Organic Gluten-Free Old-Fashioned Rolled Oats, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup Justin’s® Crunchy Classic Peanut Butter
- ⅔ cup packed light brown sugar
- ½ cup Horizon Organic Whole Milk
- ½ cup Alexandre Family Farm A2/A2 Organic Plain Yogurt
- ⅓ cup Primal Kitchen Pure Avocado Oil
- 1 teaspoon Watkins Baking Vanilla
- ½ cup Crofter’s Organic Seedless Strawberry Fruit Preserves
Instructions
- Preheat the oven to 375ºF. Lightly oil 12 muffin cups or line with paper liners.
- Place 2 cups of the oats in a food processor and pulse until finely ground. Add the baking powder and salt and pulse to combine.
- Add the eggs, peanut butter, brown sugar, milk, yogurt, oil, and vanilla to the food processor and pulse until very smooth and well combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Divide the batter evenly among the muffin cups. Top each with about 2 teaspoons of strawberry preserves. Using a wooden pick, gently swirl the preserves into the batter then sprinkle the remaining 2 tablespoons oats over top.
- Bake muffins until puffed and golden and a wooden pick inserted in the center of a muffin comes out clear, 20 to 22 minutes.
- Remove from the oven and cool muffins in the pan on a wire rack before serving.
- Preheat the oven to 375ºF. Lightly oil 12 muffin cups or line with paper liners.
- Place 2 cups of the oats in a food processor and pulse until finely ground. Add the baking powder and salt and pulse to combine.
- Add the eggs, peanut butter, brown sugar, milk, yogurt, oil, and vanilla to the food processor and pulse until very smooth and well combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Divide the batter evenly among the muffin cups. Top each with about 2 teaspoons of strawberry preserves. Using a wooden pick, gently swirl the preserves into the batter then sprinkle the remaining 2 tablespoons oats over top.
- Bake muffins until puffed and golden and a wooden pick inserted in the center of a muffin comes out clear, 20 to 22 minutes.
- Remove from the oven and cool muffins in the pan on a wire rack before serving.