Ch-ch-ch-chia! Chia offers these banana chia muffins a flavor boost and a little texture. The other surprise? The recipe uses applesauce instead of butter to cut the fat. That way, you don’t have to feel guilty putting a pat of butter on one of these bad boys when they’re fresh out of the oven. Or, you can be good and have them plain – the sweetness of the ripe bananas is gratification enough.
Banana Chia Muffins:
- ⅓ cup unsweetened applesauce
- ¼ cup of honey
- ½ cup of brown sugar
- 1 egg
- 3 very ripe bananas
- ½ cup all purpose flour
- 1 cup whole wheat flour
- ½ cup chia seeds
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Mix the applesauce, honey, brown sugar, chia seeds and egg in a large bowl.
- Mash the bananas and add them to the mixture.
- Stir in the all purpose and whole wheat flours, baking powder and salt until well incorporated.
- Preheat the oven to 350°F.
- Turn the batter into greased muffin tins.
- Top each muffin with a slice of banana (optional).
- Bake for 20-25 minutes.
Preparation:
Begin by mixing the applesauce, honey, brown sugar, chia seeds and egg in a large bowl. Mash the bananas and add them to the mixture. Finally, stir in the all purpose and whole wheat flours, baking powder and salt until well incorporated.
Preheat the oven to 350°F. Turn the batter into greased muffin tins. The recipe yields 12 regular (2 3/4″) muffins. I like to top each muffin with a slice of banana – but you need to use a yellow, firm banana for this – not the very ripe, brown bananas used in the batter for their sweetness.
Bake in a 350°F oven for 20-25 minutes.
Servings: 12
Calories Per Serving: 185