Get back to baking this fall with these delicious Strawberry Jam Filled Oat Muffins — a wholesome, grab-and-go breakfast or a perfect back-to-school snack everyone will enjoy.
Autumn is the perfect time to bring baking back into your routine. There’s something comforting about the aroma of muffins baking in the oven on a crisp morning. These Strawberry Jam Filled Oat Muffins are light, made with wholesome ingredients, and have a gooey jam center that helps keep them moist through the week. They’re ideal for busy mornings, after-school snacks, or packing into lunchboxes.
To keep these muffins lighter, this recipe combines whole wheat flour with oat flour and uses a low-calorie sweetener in place of most sugar. I often make a batch on Sunday so the family can grab one on the way out the door. Kids love the strawberry flavor, and the jam in the center creates a pleasant, slightly sticky bite that makes the muffins feel indulgent while still being sensible.
When working with alternative flours such as oat flour and whole wheat flour, texture can be denser than with all-purpose flour. Two small techniques help produce lighter muffins: first, sift the flours (using a flour sifter or a fine mesh strainer) before combining them with dry ingredients; second, combine wet and dry ingredients separately and then fold together gently. Avoid over-mixing the batter — fold until just combined so muffins rise fluffy rather than heavy. I usually mix only about 20 seconds once the wet and dry components meet.
There are two simple methods to add the jam: either fill each muffin cup halfway, add a teaspoon of jam, then top with remaining batter; or fill each cup evenly, add a dollop of jam on top, and swirl it through with a toothpick — both give delicious results. I prefer swirling the jam on top so it slightly oozes from the center and creates pretty swirls on the finished muffins.
These muffins are versatile. Use sugar-free or reduced-sugar jam if you prefer, swap almond milk for another milk alternative, or replace coconut oil with a neutral oil if needed. Store cooled muffins in an airtight container for a few days, or freeze them individually wrapped for longer storage — reheat briefly in the microwave or oven before serving.
Enjoy these Strawberry Jam Filled Oat Muffins. If you make them, leave a rating or comment to let others know how they turned out — and feel free to share photos on social media using the recipe name so others can find it easily.
Strawberry Jam Filled Oat Muffins
Quick, wholesome muffins filled with strawberry jam — perfect for breakfast or an on-the-go snack.
Prep & Time
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Servings: 12 muffins
Ingredients
- 2 cups whole wheat flour
- 1/2 cup oat flour
- 1 Tbsp baking powder
- 1/2 cup Stevia In The Raw® (or another granulated baking stevia)
- 1/2 tsp salt
- 2 eggs
- 1 cup unsweetened almond milk (or milk of choice)
- 2 Tbsp coconut oil, melted (or neutral oil)
- 1 Tbsp honey
- 1 tsp vanilla extract
- 1/4 cup strawberry jam (sugar-free or regular, your preference)
Instructions
- Preheat the oven to 425°F (220°C). Prepare a 12-cup muffin tin with liners or lightly grease the cups.
- Using a flour sifter or fine mesh strainer, sift together the whole wheat flour, oat flour, and baking powder into a large bowl. Whisk in the Stevia and salt until evenly combined; set aside.
- In a medium bowl, lightly whisk the eggs. Add the almond milk, melted coconut oil, honey, and vanilla, and whisk until blended.
- Pour the wet ingredients into the dry ingredients and fold together gently until just combined. Some small lumps are fine — avoid over-mixing to keep the muffins tender.
- Divide the batter evenly among the 12 muffin cups. Spoon about 1 teaspoon of strawberry jam onto each muffin. Use a toothpick to swirl the jam through the batter if you like visible streaks of jam, or simply press the jam into the center for a filled muffin.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean (a little jam residue is fine but the cake portion should be set).
- Transfer muffins to a wire rack to cool before storing or serving.
Notes
- To make oat flour: place rolled oats in a blender or food processor and process until they become a fine powder. Store oat flour in an airtight container.
- These muffins freeze well. Cool completely, wrap individually, and freeze up to 2–3 months. Reheat in the microwave for 20–30 seconds or in a 350°F oven until warmed through.
Nutrition (per muffin)
- Serving: 1 muffin
- Calories: 132 kcal
- Carbohydrates: 22.4 g
- Protein: 4.3 g
- Fat: 3.9 g
- Saturated Fat: 2.3 g
- Sodium: 122.5 mg
- Fiber: 3 g
- Sugar: 3.2 g
These Strawberry Jam Filled Oat Muffins are a quick, wholesome option for busy mornings. The combination of whole wheat and oat flour yields a hearty texture while the jam center keeps each bite moist and flavorful. Experiment with different jams or add a sprinkle of oats or chopped nuts on top before baking for extra texture.
Like this recipe? Leave a comment below to share your experience or variations — it helps others find tasty, healthy breakfast ideas.