Banana, oat, and chia seed muffins: could any baking recipe sound healthier from the get go? In spite of this, these muffins are neither dense nor tasteless nor any of the things you might associate with a super healthy muffin (or oat/bran muffins in general). They’re light, crumbly, and just the right amount of sweet.
The muffins feature whole wheat flour and rolled oats, as well as freshly mashed banana and chia seeds, so they’ve got a reasonable amount of fiber and protein. Like most muffins, they’d be pretty light for breakfast, but not if you pair them with some fruit or spread them with almond butter, and certainly not if you have two. They’re also a perfect snack, which is how I tend to enjoy muffins most often these days: wrapped up, tucked away into my backpack, waiting to give me a happy surprise between afternoon classes.
The muffins have just the right amount of cinnamon and ginger, so they’ll make your entire home smell like fall. And they’re easy to customize, too: feel free to swap all-purpose flour for the whole wheat (you can use gluten-free, all purpose, too), or to trade mashed banana for applesauce or pumpkin puree. It’ll be a different flavor, of course, but you’ll still have a delicious and wholesome treat on your hands!
1 heaping cup mashed banana (3 large, very ripe bananas, mashed)
3/4 cup brown sugar
1/3 cup vegetable oil (such as safflower, grapeseed, or canola)
Preheat oven to 350 degrees and lightly oil a 12-muffin baking pan. Whisk the ground flax with 3 tablespoons warm water and set aside. In a medium sized bowl, whisk together the non-dairy milk and apple cider vinegar.
In a large mixing bowl, combine together the flour, oats, baking powder, salt, cinnamon, ginger and chia seeds.
Add the mashed banana, sugar, and oil to the milk & vinegar mixture. Stir in the flax mixture. Add these wet ingredients to the dry ingredients. Mix until the ingredients are just combined.
Add 1/3 cup batter to each well in the muffin pan. Sprinkle the tops with extra rolled oats, and bake for about 22-25 minutes (or until muffins are browning and a toothpick comes out mostly clean). Enjoy with fresh fruit, or with a schmear of almond or peanut butter for a healthy snack!
Muffins can be wrapped individually and stored in a cool, dry place for up to 4 days. Once wrapped, they can be frozen for up to 4 weeks.