Line a nonstick muffin tin with liners or spray with cooking spray.
Make flax egg: Mix ground flaxseed with water in small container and place in the fridge to set.
In a large mixing bowl, whisk together flour, baking powder, salt, and cane sugar.
In a small mixing bowl, add almond milk, peanut butter, and melted coconut oil.
Remove flax egg from the fridge. It should be an "egg-like" gelatinous consistency. Add to wet ingredients. Mix well.
Pour wet ingredients into the bowl of dry ingredients and fold with a rubber spatula. Make sure to not over mix in this step. Seeing some lumps and flour is okay! The batter should be thick and scoopable, not pourable.
Scoop batter into muffin tins until two-thirds of the way full.
Add 1/2 teaspoon jelly on top of batter.
Spoon additional batter on top until jelly is covered.
Add a 1/4 teaspoon of peanut butter and jelly to top and mix with a toothpick.
Bake at 450 for 5 minutes.
Bring temperature down to 400 and bake for an additional 15 minutes. You can tell when they are done baking by sticking a toothpick in the center of a muffin and it comes out clean.
Remove from oven and let cool for 5 minutes.
Carefully take muffins out of the tin and put on a cooling rack to dry.
I like adding some more peanut butter and jelly when eating, ya know, just for good measure ;)