Preheat your oven to 350 degrees F. and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder and baking soda. Set aside.

In a separate bowl, whisk together the egg, yogurt, honey, sugar and vanilla. Add the wet ingredients to the dry ingredients, mixing gently until just combined.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Top each muffin with 1/2 teaspoon of Strawberry Fruit & Honey Spread and 1/4 teaspoon of peanut butter. Use a toothpick to swirl them around. Do not allow fruit spread to touch the muffin pan - it may burn on the side of the pan.

Bake for 17-19 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 mins before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 3 days, or store them in the fridge for about a week or freeze for up to 3 months.