Looking for a deliciously healthy treat that satisfies your sweet tooth without the guilt? Say hello to our mouthwatering Banana Oat Chia Seed Muffins! Bursting with flavor and packed with nutrients, these vegan muffins are not just easy to make but also a fantastic way to use up those ripe bananas sitting on your counter. With a delightful blend of oats, chia seeds, and a hint of maple syrup, each bite is a wholesome delight that will leave you craving more. Ready to impress your taste buds and nourish your body? Let’s dive into this simple yet scrumptious recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup oats
- 1/2 cup flour
- 1/4 cup chia seeds
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large lumps for an even texture.
- Add 1/2 cup of almond milk and 1/4 cup of maple syrup to the mashed bananas. Stir well until the mixture is fully combined and smooth.
- In another bowl, combine 1 cup of oats, 1/2 cup of flour, 1/4 cup of chia seeds, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix the dry ingredients thoroughly to ensure the baking powder and salt are evenly distributed.
- Gradually add the dry mixture to the wet banana mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Let the batter sit for about 5 minutes. This allows the chia seeds to absorb some moisture and the oats to soften, resulting in a better texture.
- Using a spoon or a cookie scoop, fill each muffin cup about 3/4 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Banana Oat Chia Seed Muffins warm or at room temperature! They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Perfectly Ripe Bananas: For the best flavor and sweetness, use bananas that are very ripe with plenty of brown spots. They will mash easily and provide natural sweetness to your muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Chia Seed Soak: Allowing the batter to sit for 5 minutes before baking lets the chia seeds absorb moisture, resulting in a more tender muffin.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean when they’re ready.
- Storage Tips: These muffins stay fresh for up to 3 days in an airtight container at room temperature. For longer storage, freeze them in a zip-top bag, and simply thaw when you’re ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
