At the end of the summer, September is starting to cool down and we are getting ready for Fall. School is back in session and our schedules become packed. In our house, jam is a necessity for muffins, scones, and biscuits. But it isn't always easy to pack jam for a breakfast on the go. This recipe makes it easy by putting the jam in the muffin. It is also a sweet surprise to a healthy, whole wheat muffin.
My husband and I try to eat healthy, but unfortunately healthy baking can sometimes be bland. The muffins themselves are not very sweet, but by adding a little jam filling, it makes a world of a difference. Hope you enjoy these Emily G's Mango Tango Whole Wheat Muffins!
3/4 cup all purpose flour
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup almond milk
1/3 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1/4 cup agave nectar
1/2 cup Emily G's Mango Tango jam
3 tablespoons unsalted butter (cold)
1 teaspoon ground cinnamon
2 tablespoons all purpose flour
1/4 cup rolled oats
1. Preheat the oven to 350 degrees and spray 12 standard-sized muffin tins with baking spray.
2. Combine the flours, baking powder, and salt in a medium bowl. Whisk to combine.
3. In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and agave. Whisk to combine.
4. Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy.
5. Portion out the batter into the prepared muffin tins. Add roughly 2 teaspoons of jam to the center of each muffin.
6. In a separate bowl combine the ingredients for the topping (butter, cinnamon, flour, and oats). Using your fingers break the butter into small pieces. Once the topping is combined it will look crumbly. Top the muffins with the streusel (roughly 1 tablespoon per tin).
7. Bake at 350 degrees until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean, about 15-20 minutes.
8. Serve immediately or save for an on the go breakfast. They also freeze well by wrapping in foil. They will keep for 1-2 months in the freezer