Heat your oven to 350ºF. Spray a 12-cup muffin tin with nonstick spray.
In a large mixing bowl, beat together the eggs, coconut milk, applesauce, and vanilla. Beat in the honey and nut butter until smooth. Stir in the oats, baking powder, and salt until fully combined.
Scoop the batter into the prepared muffin tin. Spoon one heaping teaspoon of jelly into the center of each muffin.
Bake 30-35 minutes, or until dry on top and slightly browned around the edges.
Let cool 5 minutes. Remove from the pan and cool completely on a wire rack.
Store in the refrigerator. Serve warm or cold.
Notes
If your nut butter is cold or very thick, warm in in the oven for 5 minutes to melt it slightly and make it easier to stir into your batter.