Peanut Butter and Jelly Muffins

1: Preheat oven to 350°F and line 15 or 16 muffin tins with cupcake liners.

2: In a large bowl, mix oat flour, almond flour, baking soda, baking powder, cinnamon, and sea salt together.

3: Whisk in yogurt, eggs, milk of choice, apple sauce, peanut butter, maple syrup, and vanilla until a smooth batter forms.

4: Scoop the batter evenly into cupcake liners. Add about a tsp of jam and a tsp of peanut butter on top of each muffin, then use a knife or a toothpick to gently swirl the jam and peanut butter.

5: Bake for 17-20 minutes, or until a toothpick comes out mostly clean.

6: Allow to cool for a few minutes before transferring to a cooling rack to cool completely. Store leftovers in an airtight container for up to 3 days, or in the freezer for longer.