Ingredients52 m servings 221 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened, about 10 minutes.
- Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.
Per Serving: 221 calories; 10.8 g fat; 30 g carbohydrates; 4.4 g protein; 16 mg cholesterol; 257 mg sodium. Full nutrition
ReviewsRead all reviews 9
Made as written. Excellent muffins. Don't change any of the ingredients; perfect as is. Time to bake was about 32 minutes. Top with a walnut before baking, yum.
These were good! They raised well, too! I added fresh blueberries (that needed to be eaten) and substituted 3/4 cup of the flour for quinoa flour, for added nutrition. The remaining 1 cup of flo...
I LOVED this muffin recipe. So moist, and lovely!!! I added chocolate chips to my batter and used coconut oil instead of vegetable oil and raw organic sugar cane instead of coconut sugar. I w...
Just ate one fresh from the oven, slathered with butter. Like others, I used coconut oil instead of vegetable, but that was the only change I made. The only thing I wish I would have done diff...
I didn't have chia seed so I used ground flax seed. Not sure what it is added for. We loved these muffins and will make them again for sure. My husband loved them and didn't care that they were ...
Great recipe! I did modify recipe slightly. Left out walnuts and added 2 tsp cinnamon, 1/2 tsp of nutmeg, and a dash of clove. Very moist and smelled amazing while baking. Great for the holiday ...