Banana Chia Muffins
It happened again, I had 4 overripe bananas and needed to make something with them before they rotted. So I did the only thing I know to do with them, I busted out my muffin pan and made an on-the-go energizing breakfast treat. My Banana Chia Muffins are much more dense than regular ones, you’ll find banana chunks in every bite! I also used coconut flour for the first time which was perfect for this recipe.
Banana Chia Muffins
Author: Yadira Torres
Prep time:
Cook time:
Total time:
Serves: 16
Energizing chunky banana chia muffins.
Ingredients
- 4 bananas
- 3 eggs
- 1 cup coconut flour
- ½ cup melted coconut oil
- ½ cup maple syrup
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- 2 tbs chia seeds
- 2 tsp chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Place paper liners in muffin pan.
- In a large bowl mash bananas together using a fork or potato masher.
- Add coconut oil, maple syrup, milk, eggs, vanilla extract, salt, baking soda, cinnamon, salt, and whisk.
- Gradually fold in flour ¼ cup at a time until all the flour is just mixed in. Do not over mix. Banana chunks should be visible then stir in chia seeds.
- Scoop the batter filing each paper liner until ¾ full. Sprinkle with chocolate chips over each muffin.
- Bake for 25 minutes or until toothpick inserted in the center comes out clean.
Nutritional Content Source: Banana Chia Muffins
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Banana Chia Muffins | 136 | 18g | 10g | 3g | 34mg | 115mg | 11g | 4g |
Chia seeds are an all natural source of sustainable energy, they’re tasteless in this recipe, and kid friendly! (I baked them for my best friend’s kids and they ate them just like any other treat!)
