Thursday, May 30, 2024
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Mini Banana Chia Seed Breakfast Muffin

Photo courtesy of Gail via Flickr
Photo courtesy of Gail via Flickr

Mini Banana Chia Seed Breakfast Muffin

You may have heard about chia seeds since they have been named a “Super Food” in recent years. Here’s the deal … these tiny seeds are packed with healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They can be eaten in liquid, sprinkled on a salad, or used as an egg substitute like in this recipe (1 tablespoon chia + 2 tablespoons water = 1 egg).

Enjoy these gluten-free, vegan, delicious, and nutrient-dense muffins with your favorite hot drink to start your day right!

Here’s what you’ll need:

2 tablespoons of chia seeds

4 tablespoons water

3 small bananas, mashed

3 tablespoons honey

3 tablespoons plain or vanilla almond milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1 cup all-purpose, gluten-free flour

1/2 cup gluten-free oats

Here’s what you’ll do:

1.  Preheat oven to 350 degrees F and line a mini muffin sheet with paper liners

2. In a cup, mix chia seeds and water, and allow to sit a few minutes.

3. In a large bowl, mash bananas. Add honey, almond milk, vanilla, baking powder, and stir.

4. Add thickened chia seed and water, mix and stir.

5. Add gluten-free flour and oats, and stir well. (Add more honey if desired.)

6. Completely fill paper liners. (Muffins will not rise much, if at all.)

7. For mini muffins: Bake 11 minutes or until a tooth pick inserted into the center pulls up clean.

8. Remove from the oven and let sit to cool in pan for about 3 minutes. Move to cooling rack to cool completely.

9. Now, cut one in half, spread with coconut oil—and enjoy!


About Ginna Mueller

Ginna Rose Mueller has her B.S. in Kinesiology from California Polytechnic State University. She finds her passion in learning as much as she can about holistic health practices and is particularly fond of holistic nutrition. She lives in the beautiful town of Cambria, California, where she works as a chiropractor's assistant, teaches yoga and cooks holistically for individuals in her area. She and her husband, Brian, enjoy fresh vegetables from their whimsical garden and are conscious of living in simple abundance. She loves “make your own” anything and is always creating and experimenting. Brian has named her the family scientist. She lives in awe of what God can do when we live free of societal fears and look forward with faith.
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