Peanut Butter Chocolate Chip Muffins

whole wheat pastry flour

Coconut oil for lightly coating tin for 12 muffins

vegan type butter such as Earth Balance (softened)

creamy peanut butter

coconut sugar

vanilla almond milk

baking powder

egg replacers with 6 Tablespoons water

semi sweet chocolate chips

For the topping:

blackberry jelly

peanuts (finely chopped)