Chia Seed Banana-Nut Muffins

Have you heard of Chia Seeds? If you haven’t, read on. These wonderful seeds are on my list of top super foods of 2012. Chia seeds have more calcium and fiber than flaxseed, and they are loaded with omega-3 fatty acids, vitamins and minerals. They are also said to boost energy levels. They have a nutlike flavor, and they add flavor and crunch to baked goods, oatmeal, cereal, salads and in yogurt. Try them in this recipe for Chia Banana-Nut Muffins. It’s so easy, with no mixer needed. I made these on sunday, and before I could turn around, all of them were gone. My kids went wild over these. Feel free to use mini muffin pans for variety. If you use mini pans, bake them at 350F for 13 to 15 minutes or until lightly browned. Enjoy, and check out this powerful seed.

Chia picture from Pinterest

 

 

 

 

Chia Banana-Nut Muffins

Cook Time:

25 minutes

Prep Times:

15 minutes

Yield:

8 to 10 servings

Ingredients:

1 cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1 to 2 tablespoons chia seeds
1/2 cup chopped walnuts or Pecans (optional)
1 teaspoon vanilla extract
Cooking spray

Preparation:

1. Preheat oven to 350°F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, chia seeds, vanilla and walnuts, if desired, in a large bowl, mixing well. Pour batter into lightly greased muffin pans coated with cooking spray.

3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

27 thoughts on “Chia Seed Banana-Nut Muffins”

  1. I can’t wait to try these. I loved hearing you talk about these seeds in the nutrition seminar this weekend. I am so glad to have this recipe. I am putting it on my list this week.

  2. Your greek yogurt banana recipe has become my go-to recipe! Best ever! I can only imagine these are just as delicious! I’ve been experimenting with chia seeds and love them! I love how they thicken my protein shakes! I have all the ingredients on hand for the muffins so I will be making these today! I think I’ll make them mini and freeze some for snacks!

  3. Yum – great riff on your earlier recipe by adding chia seeds. I love a similar recipe used by Le Pain Quotidien. Wondering if I could stir in some blueberries and some flax seed to really amp them up!

  4. I’ve used chia seeds in muffins before but as a substitute for eggs when my son couldn’t eat eggs. I ground up the chia seeds and presoaked them in water so they turned gelatinous. I’ll have to try adding them straight in.

  5. Found your blog & this recipe today while searching for the perfect recipe to use my extremely ripe bananas in. This recipe was perfect! Great tasting! These will definitely be making a regular appearance in my kitchen.

  6. Pingback: Chia Banana Bread
  7. These are really good! I did make some changes though. I used less sugar than the recipe called for. Instead of a full cup, I used 1/4 c honey and 1/2 c brown sugar. I also used oat flour (bc I had it and needed to use it up), grape seed oil in place of butter and four bananas. They came out perfect. My kids will love them! I will definately make these again!

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