Ingredients52 m servings 221
- 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 30 4.4 16 257 Full nutrition
ReviewsRead all reviews 14
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.
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...
this is a great gluten free muffin i am gluten free and i made it for a party and everyone ate them!!! even the not gluten free people!
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...
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...
Excellent! Cooked them late at night only to realize that I didn't have the yogurt - so I used a duck egg that was in the fridge (much larger than a regular egg) and then added milk after ever...