There’s a sweet swirl of peanut butter and jelly hiding just below the crumb topping of these muffins. If you prefer your PB&J savory, check out the cheddar meltswe made earlier this week!

Ingredients:

• 2 cups all-purpose flour, divided
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt + dash, divided
• 3/4 teaspoon cinnamon, divided
• 3/4 cup brown sugar, divided
• 1/2 cup canola oil
• 3/4 cup vanilla almond milk
• 2 Ener-G eggs
• 1 teaspoon vanilla extract
• 1/4 cup creamy peanut butter
• 1/4 cup strawberry jam
• 3 tablespoons Earth Balance butter

1. To prepare the batter, combine 1 and 1/2 cups flour, the oats, baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 cup brown sugar; set aside.
2. In a bowl, whisk together the oil, almond milk, Ener-G eggs, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined.
3. Fill the muffin cups about half way with batter. Drop 1 teaspoon peanut butter and 1 teaspoon jam over each, swirling slightly with a toothpick if desired.
4. To prepare the crumb topping, combine the remaining 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and a dash of salt in a small bowl. Add the butter, and use your fingers to mix until combined. Sprinkle over the muffins.
5. Bake at 350 degrees for 23 minutes. Cool in the pans and store in an airtight container.