Description
Deliciously moist muffins packed with the goodness of bananas and chia seeds.
Ingredients
Scale
- 3 large ripe bananas (or 1 cup / 250 g apple sauce)
- 1 large egg
- ½ cup Greek yogurt (sub regular yogurt or non-dairy yogurt)
- ¼ cup honey (sub maple syrup or 1/2 cup to 1 cup sugar)
- 1½ teaspoons vanilla extract
- 3 tablespoons chia seeds (+ 4 tablespoons of water)
- 1 cup rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1½ teaspoons cinnamon
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Instructions
- Prep & Make Chia Gel: Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with lightly sprayed liners. In a small bowl, mix 3 tablespoons chia seeds with 4 tablespoons of water and let sit until gelled (1 minute).
- Mix the Wet Ingredients: In a large bowl, mash 3 large ripe bananas, then whisk in 1 large egg, ½ cup Greek yogurt, ¼ cup honey, 1½ teaspoons vanilla extract, and the chia gel until smooth.
- Add the Dry Ingredients: Stir in 1 cup rolled oats, 1 cup whole wheat flour, 1½ teaspoons cinnamon, 2½ teaspoons baking powder, ½ teaspoon baking soda, and 1 pinch salt until just combined — don’t overmix.
- Fill & Bake: Divide batter evenly into the muffin cups and bake for 20–25 minutes, or until a toothpick comes out mostly dry.
- Cool: Let muffins sit in the pan for 5 minutes, then transfer to a rack to cool completely. Once they’re completely cold, slip them into a plastic bag — by the next day, they’ll peel away from the liners much more cleanly.
Notes
- For a sweeter muffin, consider adding more honey or sugar.
- These muffins can be stored in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg