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1. Preheat oven to 350 F.
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2. In a small bowl combine flours, flax seed, baking soda, salt and cinnamon. Set aside.
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3. In a large bowl, mash the 3 over-ripe bananas until smooth.
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4. Stir in the butter and sugar, then stir in the egg, yogurt and milk.
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5. Gently add the dry mixture into the wet, being careful not to over mix. Over mixing will produce tough and dense muffins.
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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.
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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.
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8. After slightly heating up the peanut butter (about 15 seconds in the microwave) pour it into one bag.
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9. Add the jam into the second bag.
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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.
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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.
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12. Evenly divide the remainder of the muffin batter into the cups.
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13. Using the same process as before, swirl a small amount of peanut butter and jam into each muffin cup.
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14. Using a toothpick, gently swirl the peanut butter and jam together.
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15. Bake for 13 minutes or until a toothpick inserted into the center comes out clean. Remove from oven.
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16. Enjoy!
