In a small bowl, microwave the blueberries for 20 ish seconds. Mash them with a fork, then add in the chia seeds and lemon juice and combine well. Set aside to thicken.

Preheat the oven to 420 F.

In a large mixing bowl, combine the mashed banana, honey/maple syrup, peanut butter, Greek yogurt, and lemon juice.

Add in the rolled oats, vanilla protein powder, baking soda, and baking powder. Combine well.

Fill the muffin liners about 2/3 of the way (my batter made 8). Add a dollop of peanut butter on top of each filled liner. Then add a dollop of jelly, but make sure you have a little bit left. Add the remaining muffin batter on top of the peanut butter and jelly. Finally, add the leftover jelly on top and swirl it around with a toothpick.

Place the muffins in the oven to bake at 420 F for 5 minutes. After 5 minutes, lower the heat to 350 F and bake for another 15 minutes. Let cool in the muffin tray completely before you take them out.

*Note: I made these muffins multiple times, sometimes they sink in the middle a little after baking and sometimes they don’t. I think it has to do with the amount of jam I put on top, but I’m not completely sure. If this happens, I just fill the sunken part with more peanut butter and jelly and it’s all good :)

Once completely cooled, enjoy a couple of these for breakfast topped with more peanut butter and fruit, or enjoy as dessert!