Banana Chia Seed Muffins

by Kristine on November 21, 2014

in Breads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes, Snacks

 

Banana Chia Seed Muffins_main

I’m always looking for new ways to sneak good-for-you things into muffins. Without making it taste too healthy, of course. Cause you know if it tastes too healthy, my girls won’t want to eat it. While I like the heartiness of an uber healthy muffins, the kids, well, they do not.

If you haven’t hopped on the chia seed bandwagon, now is most definitely the time. These little seeds are chalk full of vitamins and minerals.  Chia seeds are also packed with omega 3 fatty acids, and is more easily assimilated in our bodies than flax seeds. So that’s great news. They also add a bunch of extra fiber to the muffins.

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We all have brown bananas sitting around at one point or another, so these are a great alternative to typical banana bread. They are so incredibly moist and flavorful, you won’t miss the fat whatsoever.

Banana Chia Seed Muffins_4

This batch makes a perfect dozen. But they are so delicious, you might want to double the batch. They freeze really well, so quite frequently, I make double batches, and freeze a batch right off the get go.

Banana Chia Seed Muffins_2

Deliciously sweet and simple to make, I hope you try these banana chia seed muffins next time you’re wondering what to do with your brown bananas.


Banana Chia Seed Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Yield: 12 muffins
Ingredients
  • 1 cup oat flour
  • 2 Tbsp chia seeds
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup mashed banana (about 2 bananas)
  • ¼ cup unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup stevia for baking (I used NuNaturals More Fiber)
  • 1 tsp cinnamon
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, mix together all the wet ingredients (banana, applesauce, egg, vanilla)
  3. Once combined, add in the dry ingredients (oat flour, baking powder, baking soda, salt, stevia and cinnamon and chia seeds)
  4. Mix until combined, and place in your oiled muffin tins or lined with silicone or non-stick liners.
  5. Bake for 14 minutes or until cooked through.
Nutrition
Serving size: 1 muffin Calories: 71 Fat: 2.7 g Saturated fat: 0.3 g Carbs: 13.7 g Sugar: 4 g Sodium: 229 mg Fiber: 3.4 g Protein: 2 g

 

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Jix Vicky Nyaga

    Will soaking the chia seeds affect the consistency of the batter?

    • http://www.busybuthealthy.com Kristine Fretwell

      I wouldn’t soak beforehand but you could let the batter sit if you want to soften them before baking.

      • Jix Vicky Nyaga

        Alright. Thank you.

  • Pedro José Rivera

    I seldom take the time thank someone for all the effort and time investment that goes into creating recipes and sharing them with others. This recipe is so good, delicious and light that it saved our craving for a perfect banana muffin. I would like to thank you dearly for posting it!!

  • Heather Connor Dixon

    I’ve made these muffins pretty much every weekend since I found the link on Pinterest

  • Alex

    Why so much baking powder???

    • http://www.busybuthealthy.com Kristine Fretwell

      These need quite a bit of help to rise since oat flour is quite dense and it uses a lot of bananas. You could use less they just won’t be as light. Hope that helps!

  • Gomathy B

    Can it be made with whole wheat flour? Will the ratio change?

    • http://www.busybuthealthy.com Kristine Fretwell

      Whole wheat pastry flour might be a better wheat option as its less dense than regular whole wheat flour. But unfortunately I can’t attest to either as I haven’t tested it myself. If you try it, I’d love if you reported back…thanks!

  • Tracey

    How many grams is 1/4 cup of sweetener? Thanks!

    • http://www.busybuthealthy.com Kristine Fretwell

      I don’t measure grams so I’m not sure. Plus the weight depends on the sweetener you use. Eg. Honey might weigh more than stevia for baking.

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