Preheat oven to 350F, and prepare a muffin pan with liners and lightly coat with cooking spray.
In a medium bowl, combine the peanut flour, coconut flour, baking powder, baking soda, coconut sugar and salt. Whisk until combined, and there are no clumps of peanut flour.
In a separate bowl, whisk together mashed banana, eggs, vanilla, and almond milk.
Slowly pour wet ingredients into dry ingredients, and stir until a smooth batter forms.
Put batter in each muffin tin until about ⅓ of the way full, then add a teaspoon of jam into the center of each muffin batter.
Top each muffin and jam with additional batter until the tins are ⅔ of the way full.
Bake at 350F for 20-25 minutes, or until set.
Remove from oven, and allow to cool completely on a wire rack. Muffins store in an airtight container in the fridge for 3-4 days.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/peanut-butter-and-jelly-muffins/