PB+J Banana Muffins

Here we add bananas to our Classic Base mix, and swirl in creamy peanut butter and homemade strawberry chia jam, but any jam you have on hand will work. Sure, you could make these from scratch, but why not leave a little extra space for yourself – it’s why we created our Classic Base mix. Freshly milled, whole ingredients, sourced direct from organic and regenerative farms – made from scratch – the way you would, if you had the time. 


  • One bag 'Okina Classic Base mix
  • 3 medium ripe bananas
  • ½ cup milk of choice
  • 2 tbsp. peanut butter
  • 3 tbsp. jam of choice (chia jam recipe below)

To Make:

Preheat the oven to 375 degrees.

Mash the bananas and whisk in the milk. Add your ‘Okina mix and whisk well. Allow the batter to rest for 5 minutes. Whisk again vigorously for 30 seconds.

Scoop batter into a lined muffin tin, about ¾ full. Drop 1 tsp. of jam and ½ tsp of peanut butter over each muffin top. Lightly swirl with a chopstick or toothpick.

Bake for 25 – 28 minutes till top is mostly firm and a toothpick comes out clean. Enjoy warm out of the oven!

Chia Jam

  • 1 cup of fresh or frozen fruit (any type of berry works well)
  • 1 tbsp. chia seeds
  • 1 tbsp. lemon juice
  • 1 tbsp. honey or maple syrup

Heat the fruit in a saucepan over medium heat until it breaks down to your desired consistency.

Add the chia seeds, lemon juice and sweetener, and stir. Remove from heat and allow to rest of 5 minutes. The jam will thicken as it cools, and can be used in the muffins after 15 minutes of cooling.

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