Melt coconut oil and add to a large mixing bowl. Peel and mash a medium ripe banana into the same bowl, and add the almond milk, egg, and vanilla extract. Mix to combine.
Add the whole wheat flour, peanut flour, coconut sugar, baking powder, and salt to the bowl with dry ingredients. Mix slowly, just until ingredients are incorporated.
Spray a mini muffin tin with cooking spray and add a heaping tablespoon of batter into each mini muffin tin. Dollop one teaspoon of jam on top of each muffin and use a toothpick to gently stir it in a bit. Sprinkle with chopped peanuts if desired.
Bake for 8-10 minutes, until the edges are slightly brown and a toothpick comes out clean.
Notes
If you prefer normal sized muffins, you can bake this recipe for around 15 minutes and use 1 tablespoon of jam per muffin instead.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/08/24/peanut-butter-and-jelly-muffins/