Peanut Butter and Strawberry “Jam” Muffins

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These yummy and beautiful muffins are packed with the goodness of oats, peanut butter, ground flax seed, dates, and strawberries making them a great source of protein, fiber, iron, vitamin C, omega 3 fatty acids, and more! Recipe by Noelle Martin RD.

Peanut Butter and Strawberry “Jam” Muffins

Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 Medium Muffins

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  • Blender or food processor


  • 1 cup natural peanut butter or alternate nut/seed butter
  • 1 ripe banana
  • 10 pitted dates
  • 2 Tbsp ground flax seed
  • ½ cup coconut milk
  • ¼ cup oil
  • ¼ cup maple syrup
  • 2 tsp vanilla
  • 1 cup flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 10 strawberries


  • Preheat oven to 400F.
  • Blend the first 8 ingredients together in a blender or food processor until a smooth consistency forms. Set aside.
  • Add flour, oats, cinnamon, and baking powder to a mixing bowl.
  • Pour the wet mixture into the dry ingredients and stir until a batter is formed. Try to not over-mix.
  • Wash the strawberries, remove the hulls, and dice them. Add them to the batter and stir until blended.
  • Pour muffin batter into a muffin tin. There will be enough for 24 mini muffins or 12 medium-sized muffins.
  • Bake for 18 minutes (or until a toothpick can come out clean of batter).
  • Let cool and serve!

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