Go Back
+ servings
An angled photograph of freshly baked banana oat chia muffins, sprinkled with fresh rolled oats.
4.06 from 73 votes

Banana Oat Chia Muffins

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 14 muffins


  • 1 tablespoon (6 g) flax meal
  • 2 teaspoons apple cider or white vinegar
  • 2/3 cup (158 mL) almond, oat, or soy milk (or another non-dairy milk of choice)
  • 2 cups (240 g) white whole wheat flour (substitute all-purpose, light spelt, or whole wheat pastry flour)
  • 1 cup (100 g) rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons chia seeds
  • 1 cup (250 g) mashed banana (3 large, very ripe bananas, mashed)
  • 3/4 cup (144 g) light or dark brown sugar
  • 1/3 cup (79 mL) vegetable oil (such as grapeseed, refined avocado, or safflower)


  • 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 milk and vinegar.
  • In a large mixing bowl, combine together the flour, oats, baking powder, salt, cinnamon, 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 with a spatula until the batter is evenly combined. Don't overmix: a few small lumps are OK!
  • 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.