Peanut Butter and Jam Oat Muffins

Serves 8

• 1 1/2 cups rolled oats

• 1 tsp. baking powder

• 1/4 cup honey

• 1 egg

• 1 cup almond milk

• 1/2 cup natural peanut butter

• 8 tsp. raspberry jam

Heat the oven to 350°F. Line a muffin pan with muffin liners.

In a large bowl, mix all ingredients, apart from the jam. Pour into the muffin liners.

Bake for 20-25 minutes, until lightly golden. Cool completely before storing.

Store in a sealed container at room temperature for up to 4 days or freeze for up to 3 months.