Banana And Chia Seed Muffins Recipes

BANANA AND CHIA SEED MUFFINS

Banana and Chia Seed Muffins image

Perfect for using up over-ripe bananas, this recipe for Banana and Chia Seed Muffins is deliciously healthy and oh so easy to make.

Provided by April J Harris

Categories Muffins

Time 35m

Number Of Ingredients 10

Ingredients

½ cup mild olive oil (You can use another mild vegetable oil if you prefer.)
2 large eggs, at room temperature if possible
1 teaspoon vanilla
1⅔ cups all purpose (plain) flour
1 generous tablespoon chia seeds
½ cup sugar (You can reduce the sugar to ⅓ cup (6 tablespoons) if you want/need to. )
1 teaspoon baking powder
½ teaspoon baking soda
3 very ripe bananas, peeled and mashed
¾ cup raisins or sultanas

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.

CHOCOLATE CHIA BANANA NUT MUFFINS

Chocolate Chia Banana Nut Muffins image

We added chocolate chips and black chia seeds to Betty Crocker Fiber One banana nut muffin mix for an added boost of flavor and nutrition.

Provided by Mark Evitt

Categories Side Dish

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Fiber One™ banana nut muffin mix
1/2 cup water
2 tablespoons vegetable oil
2 eggs
1/4 cup mashed ripe banana
1/2 cup black chia seed
1/2 cup semisweet chocolate chips

Steps:

Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups, or spray muffin cups with cooking spray.
In medium bowl, stir all ingredients just until blended. Divide batter among muffin cups (about three-fourths full).
Bake 15 to 20 minutes or until muffins are golden brown and tops spring back when touched lightly. Cool 5 minutes before carefully removing from pan.

Nutrition Facts : ServingSize 1 Serving

BANANA COCONUT FLAXSEED MUFFINS WITH APPLE AND CHIA

Banana Coconut Flaxseed Muffins with Apple and Chia image

Gluten-free, health-conscious muffins!

Provided by ann horton

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ teaspoons butter
1 ¼ cups flaxseed meal
¼ cup white sugar
2 tablespoons chia seeds
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
3 ripe bananas, mashed
3 eggs, beaten
1 apple, chopped
½ cup coconut flakes, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 18.7 g, Cholesterol 47.8 mg, Fat 8 g, Fiber 5.2 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 10.4 g

CHIA SEED MUFFINS

Chia Seed Muffins image

A delicious and healthy twist on the classic poppy seed muffin.

Provided by TBrownCVT

Categories Bread Quick Bread Recipes Muffin Recipes

Time 55m

Yield 24

Number Of Ingredients 12

Ingredients

cooking spray
3 cups all-purpose flour
2 ⅓ cups white sugar
1 ½ cups almond milk
1 cup vegetable oil
2 tablespoons vegetable oil
3 eggs, beaten
2 tablespoons chia seeds
2 ½ teaspoons almond extract
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 32.5 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 195.1 mg, Sugar 20 g

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