Banana Chia Muffins Recipes

WHOLE WHEAT BANANA CHIA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, add all dry ingredients and mix lightly.
• In a separate bowl, mix together remaining wet ingredients.
• Slowly fold wet ingredients into dry.
• Line muffin tin with paper liners or spray with baking spray.
• Scoop muffin mixture into tin using a large ice cream scoop to 2/3 full.
• Bake for 15-20 minutes or until toothpick comes out clean.

BANANA AND CHIA SEED MUFFINS

Steps:

• Preheat the oven to 350°F (180°C or 160° for a fan oven).
• Grease and flour a 12 cup muffin pan or use paper liners.
• Beat the oil and the eggs together in a medium bowl or jug.
• Beat in the vanilla. Set aside.
• In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
• Add the oil and egg mixture to the flour mixture in the larger bowl and stir well until combined. The batter will be very thick at this stage.
• Stir in the bananas and the raisins until thoroughly combined.
• Divide the batter between the muffin cups. (I use an ice cream scoop for this.)
• Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
• Cool on a wire rack. Delicious served warm or at room temperature but don't eat them straight out of the oven as the raisins will be very hot!
• Muffins will keep for 3 days at room temperature or can be frozen for up to 2 months. Thaw completely and reheat gently before serving.