https://calgaryavansino.com/recipes/chia-maple-banana-muffins/
Ingredients
- 170g maple syrup (plus a little extra to drizzle on top before baking)
- 105g olive oil
- 2 eggs
- 1 tbsp chia seeds
- 1 tsp ground flax seeds
- 3 ripe bananas, mashed
- 160ml unsweetened almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 240g gluten-free flour
- 45g jumbo oats
- 1/2 cup maple syrup (plus a little extra to drizzle on top before baking)
- 1/2 cup olive oil
- 2 eggs
- 1 tbsp chia seeds
- 1 tsp ground flax seeds
- 3 ripe bananas, mashed
- 3/4 cup unsweetened almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 and 3/4 cups gluten-free flour
- 1/2 cup jumbo oats
My kids go crazy for these chia maple banana muffins, which is great because they are easy to make and a great alternative to high-sugar store-bought muffins. They’re super moist, just naturally sweet enough, and full of goodness too. You can add nuts or a handful of blueberries if you want, but we like them just the way they are.
Preheat oven to 165C/325F. Grease the muffin tin well with coconut oil or use muffin liners.
In a large bowl, mix the maple syrup, olive oil, eggs, chia and flax seeds together very well until all is completely smooth and combined
Then fold in the mashed bananas, almond milk, baking soda, vanilla, salt and cinnamon. Mix together well.
Add in the flour and oats and keep mixing until all is combined.
Divide the batter evenly into the 12 cups – don’t fill them to the top as they need a little space leaving for them to “grow”.
Add a small drizzle of maple syrup over each muffin before popping them in the oven.
Cool the muffins after cooking, then remove and serve. Store in a sealed container or in the fridge. They also freeze well for a later date.
