Wash strawberries, remove the tops, and add to a blender with the maple syrup. Blend until smooth.
Transfer the puree to a small saucepan. Stir in the chia seeds and bring the mixture to a low simmer.
Simmer for 10 - 15 minutes, stirring occasionally, then remove from heat. Let mixture cool completely.
Muffins:
Heat oven to 350ºF.
Grease a 24-cup mini muffin tin and set aside.
In a small bowl, whisk together the 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 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter to the center of the muffins; swirl around with a toothpick. Repeat with the remaining muffins.
Bake on the center rack for 8 - 9 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.
Notes
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.