baking · breakfast · cooking · Plant Based Diet

Oat & Jam Muffins

It is very easy to hide oats – if you bake them into muffins, and maybe call them cupcakes to your kids 😉


Oat & Jam Muffins


  • 1 1/3 cups all-purpose flour
  • ¾ cup Steel Cut Oats, Quick Cooking
  • 1/3 cup dark brown sugar, packed
  • 2 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1½ tsp Ener-G Egg Replacer + 2 Tbsp warm water
  • ¾ cup unsweetened coconut milk beverage
  • ¼ cup sunflower or safflower oil
  • ¼ cup pure maple syrup
  • ¼ cup jam


Preheat oven to 400°, line a standard 12 count muffin tin with premium liners.Combine flour, oats, brown sugar, baking powder, and salt in a large mixing bowl.

Whisk Ener-G Egg Replacer and warm water together, add to a medium mixing bowl with coconut milk, oil and maple syrup, whisk together.

Add wet to dry, stir until just combined (a few lumps is good). Divide batter between cups, about 1/3 cup in each. Drop about a teaspoon of jam in the center of each (I might have added a bit more…..).

Bake for 16 to 20 minutes, until golden on top and a toothpick comes out with just crumbs.

Let cool for 5 minutes, then transfer to a cooking rack. Once cooled, store covered or freeze for longer term storage.

Makes 12 muffins.


To make with egg, substitute one large egg for the Ener-G and warm water.

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