Preheat oven to 350 degrees F. Prepare 12-cup muffin tin with liners. Spray inside of liners lightly to prevent muffins from sticking.

In large bowl, whisk together flax meal and water to create egg replacement. Add mashed banana, peanut butter, maple syrup and vanilla extract, and mix until smooth.

To bowl, add baking flour and baking powder. Combine until just incorporated. Avoid over mixing.

Scoop batter evenly into lined muffin tray. Add 1 tsp. jam or chia jam on top of each muffin. Use chopstick or butter knife to swirl jam into top layer of batter.

Bake 22-26 minutes or until toothpick comes out clean.

Let cool 3-5 minutes, then transfer muffins to wire rack to cool completely before storing in an airtight container.

Serve with extra jam on top or as-is. Muffins will keep in the fridge for up to a week or in the freezer for three months.