Banana And Chia Seed Muffins Food

BANANA OAT CHIA MUFFINS

Steps:

• 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.

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.

BANANA COCONUT FLAXSEED MUFFINS WITH APPLE AND CHIA

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.

CHIA SEED MUFFINS

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.