In a small saucepan, heat the berries over medium heat until they start to break down and release their juices (about 5 minutes).

Mash the berries with a fork or potato masher until they reach your desired consistency.

Stir in the maple syrup or honey (if using) and chia seeds.

Remove from heat and let it sit for 10–15 minutes to thicken. You can refrigerate it to cool while you make the muffin batter.

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a muffin tin with paper liners or grease well.

In a blender, add the oats, bananas, eggs, maple syrup (or honey), baking powder, bicarbonate of soda, cinnamon, salt, and milk.

Blend until smooth, about 30–45 seconds, scraping down the sides if needed.

Pour a spoonful of the batter into each muffin cup, filling about 1/3 full.

Add a small dollop (about 1 teaspoon) of chia jam in the center of each muffin cup.

Top with more batter until each cup is about 3/4 full.

Bake for 18–22 minutes or until a toothpick inserted into the muffin (avoiding the jam) comes out clean.

Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.