Spray a silicone muffin pan with coconut oil or line a muffin tin with muffin liners. Set aside.

Next, heat a large skillet over medium/high heat and add 1 tablespoon of coconut oil to the pan. When the coconut oil is melted, add the quinoa and toss with the coconut oil. Turn the heat to medium and cover the pan. You will begin to hear popping sounds after a few minutes. Stir the quinoa with a spatula and allow the quinoa to pop and toast. Let the quinoa cook for about 10 minutes, stirring periodically to allow the quinoa to pop and turn a golden brown. Remove the quinoa from the heat and add it to a large mixing bowl.

Add the peanut butter, coconut oil, honey, and peanuts to the quinoa and mix until combined. Once combined, add 1.5-2 tablespoons of the quinoa mixture into each muffin cup. Shake the muffin pan to even the peanut butter mixture out.

Add ½ - 1 teaspoon of jam to the top of each quinoa cup and use a knife or a toothpick to swirl the jam on top of the cup. Sprinkle each cup with sea salt and place the muffin pan in the freezer for 1 hour.

Remove from the muffin tin and place the cups into a freezer-safe container and store them in the freezer for up to 3 months.