3/4 cup plain yogurt
1/4 cup crunchy peanut butter
1/4 cup unsweetened applesauce
1 large egg, beaten
2 Tbsp. vegetable oil
1 Tbsp. honey
1/2 tsp. vanilla extract
1 1/2 cups old-fashioned oats
2 Tbsp. hemp hearts
1/2 tsp. baking powder
1/2 cup Josh Pond frozen wild organic blueberries
1/4 cup Josh Pond Wild Blueberry Jam
1. Preheat oven to 350 degrees. In a large bowl, whisk yogurt, peanut butter, applesauce, egg, oil, honey, and vanilla until blended. Stir in oats, hemp hearts, baking powder, and salt until well combined. Add frozen wild blueberries, and mix gently.
2. Grease a 12-cup muffin tin. Add 3 tablespoons batter to each cup, then make a small indent in center and fill with 1 teaspoon jam. Spoon remaining batter around jam without covering it completely.
3. Bake until edges are browned, 25 to 30 minutes, rotating tin halfway through. Let cool completely in pan, then run a paring knife around edges to loosen and transfer oatmeal cups to a wire rack to cool completely. Store in an airtight container for up to 5 days.