Preheat oven to 400 degrees F.
Lightly coat 12 silicone baking cups with olive oil spray. Set cups on a cookie sheet. (Or lightly coat a 12-cup muffin pan with olive oil spray. Paper liners are optional.) Set aside.
In a large bowl, whisk together flour, oats, cinnamon, sugar of choice, baking powder and salt.
In a medium bowl, beat egg lightly. Stir in milk and oil of choice, honey and vanilla, mixing well.
Add egg mixture to dry mixture, stirring until combined. (Mixture will be lumpy…this is ok.)
Using a 1/3 cup measure, add batter to each muffin cup.
With a teaspoon measure, make a shallow well in the center of each muffin.
Place 1/2 teaspoon preserves or jam into each indentation.
Place 1/2 teaspoon peanut butter alongside the preserves or jam. (Don’t worry about exact placement as both will spread beyond the indentation during baking. See photo.)
Bake for 14 to 16 minutes or until muffins spring back just a bit when lightly pressed with your finger. (Be careful not to touch the hot filling.)
Remove from oven; cool for 5 minutes. Remove muffins from silicone cups or pan.
Place muffins on a rack; cool for 15 minutes.
Caution: do not eat muffins without cooling first as the peanut butter and preserves or jam are very hot and may burn your mouth.