Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.