PB&J Banana Muffins

1. Preheat oven to 350 F.
2. In a small bowl combine flours, flax seed, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, mash the 3 over-ripe bananas until smooth.
4. Stir in the butter and sugar, then stir in the egg, yogurt and milk.
5. Gently add the dry mixture into the wet, being careful not to over mix. Over mixing will produce tough and dense muffins.
6. Using two well-greased 24-count mini muffin pans, drop a small amount of batter (about 2 teaspoons) into each muffin cup, just enough to cover the bottom.
7. The easiest and cleanest way to swirl the peanut butter and jam is to use Ziplock bags. Place a small sandwich sized zip-bag into a small glass and fold the edges over. Do this for 2 bags.
8. After slightly heating up the peanut butter (about 15 seconds in the microwave) pour it into one bag.
9. Add the jam into the second bag.
10. Take the bag filled with peanut butter and snip a tiny piece of the corner off. Squeeze a small swirl of peanut butter into each muffin cup, about 1/4 teaspoon worth. You’ll have some left over and you’ll use it in a moment.
11. Repeat the process for the jam filled bag. Keep in mind that you may have to snip a slightly bigger opening depending of how fruity aka chunky your jam is. Because of this, I ended up using about 1/2 teaspoon worth of jam in each cup. You’ll have some left over and you’ll use it in a moment.
12. Evenly divide the remainder of the muffin batter into the cups.
13. Using the same process as before, swirl a small amount of peanut butter and jam into each muffin cup.
14. Using a toothpick, gently swirl the peanut butter and jam together.
15. Bake for 13 minutes or until a toothpick inserted into the center comes out clean. Remove from oven.
16. Enjoy!