Combine all dry ingredients first; then add peanut butter and using a large spoon, mix until you achieve a crumbly texture. In a separate bowl, place eggs, milk and coconut oil. Make sure they are all at room temperature, so the coconut oil will remain at liquid form; now add it to the dry ingredients; set your hand mixer on low and mix for 4-6 minutes.
Add mixture to muffin cups, filling them only about half way. Spoon in about ½ tbsp. of your favorite jelly or jam into each slot , and then complete muffin cup with the mixture.
Bake in 375 degree Fahrenheit oven for about 15-20 minutes. The mixture will make about 12-15 muffins. Store them in an airtight container for up to 4 days.
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