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.
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.
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.
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.
- 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
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, mix together all the wet ingredients (banana, applesauce, egg, vanilla)
- Once combined, add in the dry ingredients (oat flour, baking powder, baking soda, salt, stevia and cinnamon and chia seeds)
- Mix until combined, and place in your oiled muffin tins or lined with silicone or non-stick liners.
- Bake for 14 minutes or until cooked through.