Crunchy No-Bake Peanut Butter & Jam Muffins

50 minutes
Peanut butter and jelly: A famous timeless duo. Now, it is possible to create a crunchy muffin snack with oats and dates. Pop them in your freezer for a few minutes and devour them at any time!

Crunchy No-Bake Peanut Butter & Jam Muffins

No-bake muffins, is it possible? Oh, yes, and it tastes like heaven! We even have THE version that will perfectly replace your traditional peanut butter and jam toasts. Gluten-free, vegan and loaded with protein. Admit that you suddenly want a bite?

Preparation: 20 minutes
Freezing time: 30 minutes

Ingredients (10 muffins or 20 bites)

1 cup Medjool dates, pitted, soaked in hot water and drained
2 1/4 cups Oats
1/2 cup Vegan Pro - Butterscotch
1/2 cup Peanut butter (or any nut or seed butter of choice ~ this recipe is excellent with no sugar added Sunbutter sunflower butter)
3 tbsp Maple syrup
2 tsp Vanilla extract
2 pinches of salt
1 jar (235 ml) Jam of choice, no sugar added (we used raspberry jam)


1. In a food processor, first reduce the oats into flour. Then, add all the remaining ingredients, except the jam, and mix until you obtain a smooth and homogeneous dough.
If the dough is too firm, you can add a small amount of water, and if it is not firm enough, you can refrigerate it 15-20 minutes before continuing.

2. Line a muffin pan with liners. Then, fill the muffin cups with the mixture and flatten it with your hands.

3. Spread the jam evenly on top of the muffins using a spatula.

4. Freeze for about 30 minutes. Serve immediately.

Enjoy the muffins as breakfast or in bite-size pieces (cut the muffins in half) for an afternoon energy boost or satisfy a sweet tooth.

Keep in the freezer.

By Your Wellness Corner
Writers at RAW Nutritional


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