Grease a silicone muffin pan with coconut oil or line a muffin tin with muffin liners. Set aside.
Heat a large skillet over medium/high heat and add 1 tablespoon of coconut oil. Once melted, add the quinoa and toss to coat. Cover and cook for about 10 minutes, stirring occasionally until golden brown and toasted. Remove from heat and transfer to a large mixing bowl.
Add peanut butter, remaining coconut oil, honey, and chopped peanuts to the quinoa. Mix until well combined.
Spoon 1.5-2 tablespoons of the quinoa mixture into each muffin cup. Tap the pan to level the mixture.
Top each cup with ½ – 1 teaspoon of jam, then swirl with a knife or toothpick. Sprinkle sea salt over each cup.
Place the muffin pan in the freezer for 1 hour until completely frozen.
Once frozen, remove the cups from the tin and store in a freezer-safe container for up to 3 months.