PB&J Muffins (GF)

Peanut Butter and Jam was something I had almost religiously on a toasted bagel every day while I was pregnant with my daughter. It could explain why I gained almost 50lbs during that pregnancy. Although I'm sure the Doritos didn't help either. Over the last couple of years having developed some better eating habits and being on myWW PB & J is not always the best go to. This muffin allows me to enjoy that combination whenever I want.

Recipe makes 12 muffins
Prep Time: 15 mins
Cook Time: 25 mins
myWW Blue and Green plans 3SP, myWW Purple plan 2SP
My Fitness Pal: Cal: 88, Carbs: 15.5g, Fat 1.5g, Protein: 3.7g

Ingredients:
1 cup Old Fashioned Oats, or 1 cup Gluten free oats
1 cup oat flour
6 Tbsps Powdered peanut butter
3/4 cup Stevia
1 Tbsp baking powder
2 Tbsp cornstarch
1/2 cup unsweetened almond milk
1/2 cup unsweetened applesauce
3 eggs
1 tsp vanilla
4 Tbsp sugar free jam, measure out into a bowl with 1 tsp warm water, give it a stir to give it an even consistency

1. Preheat oven to 350, and prepare your cupcake tins. 
2. In a bowl, beat the eggs well, then add the vanilla, almond milk, applesauce and stevia. Beat for a minute until yellow and creamy. 
3. In a separate bowl add the flour, cornstarch, baking powder, PB&Me and the oats, give them a stir to combine then slowly start adding to the wet mixture. Stir all together until well combined and ready to add to cupcake pans. 
6. I filled each cupcake 3/4 way to top, then using a teaspoon evenly distribute the jam to the tops of each cupcake, and then top each muffin with remaining batter. Use a toothpick to swirl it into the batter. 
7. Bake for 25mins