Menu

Peanut Butter and Jelly Oatmeal Muffins

12 Servings Recipe By

Ingredients

  • 2 medium Banana
  • 1/2 cups Applesauce
  • 1/2 cups Peanut Butter, Creamy
  • 1 individual beat Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Milk
  • 2 tablespoons Flaxseed, Ground
  • 2 1/2 cups Rolled Oats, Quick Cooking
  • 1/4 cups Grape Jelly

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 196 Calories
  • 8g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 20mg Cholesterol
  • 64mg Sodium
  • 26g Total Carb
  • 3g Fiber
  • 10g Total Sugars (Includes 1g Added Sugars)
  • 7g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit A Mind Full Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mash bananas, applesauce and peanut butter together.
  2. Stir in the egg, vanilla, milk and flax seed until well combined.
  3. Stir in the oats until fully mixed.
  4. Fill each lined muffin tin 1/2 full. Drop 1 teaspoon of jelly onto the top of each muffin. Top with another 1-2 Tablespoons of batter to cover the jelly.
  5. Bake at 350 degrees for 25 minutes.
  6. Flash freeze.
  7. Divide among indicated number of bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave for 1 minute in a damp paper towel.

© 2024