1. Center a rack in oven and heat to 350 degrees. In a large bowl, whisk yogurt, peanut butter, applesauce, egg, oil, honey, and vanilla until blended. Stir in oats, hemp hearts (if using), baking powder, and salt until well combined.
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.
Source: Hannaford fresh Magazine, September 2021