I rarely bake, mainly because I try to avoid recipes heavy in white sugar and white flour. That said, I recently found a Banana Chia Cake recipe and adapted it into individual Banana Chia Bread Super Healthy Muffins. The idea of using chia in baking appealed to me — chia absorbs liquid and becomes gel-like, making it a great egg substitute and adding texture and nutrition.
These muffins are wholesome: whole wheat flour provides fiber, chia contributes both fiber and omega-3s, and bananas add natural sweetness along with vitamins and minerals. The original recipe suggests walnuts for extra nutrition, but I left them out because my son isn’t used to nuts yet and his daycare is nut-free. He loved the muffins anyway — eager enough to try to put the whole muffin in his mouth!
There’s no refined sugar in this recipe; honey sweetens the batter. My bananas were only moderately ripe, so I found the muffins could use a touch more sweetness — an extra tablespoon of honey would help if your bananas aren’t very ripe. After baking, I brushed a half teaspoon of maple syrup on each muffin; it added a lovely finish.
One practical tip: line your muffin pan with paper liners and spray them well with cooking spray. My first batch stuck to the liners because I skipped the spray; the second batch lifted out easily after I sprayed the liners thoroughly. Make a batch of these Banana Chia Bread Super Healthy Muffins and enjoy a healthier, guilt-free treat for breakfast or dessert.
Banana Chia Bread Super Healthy Muffins
Ingredients
Wet ingredients
- 1 tablespoon chia seeds
- 1/2 cup water (for soaking chia)
- 4 ripe bananas
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 5 tablespoons honey (add 1 more tablespoon if you prefer sweeter muffins)
- 1 cup water (to combine with batter)
Dry ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl combine 1 tablespoon chia seeds with 1/2 cup water. Let soak for about 15 minutes until gel-like.
- In a large bowl, mash the bananas and mix in vanilla, oil and honey. Use an electric mixer for a smooth batter.
- Add the soaked chia and the remaining 1 cup of water to the banana mixture and blend until smooth.
- Whisk the dry ingredients together in a separate bowl. Gradually add the dry mix to the wet ingredients in thirds, mixing well after each addition.
- Line a muffin pan with paper liners and spray them well with cooking spray. Fill each liner about two-thirds full with batter.
- Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- If you have leftover batter, bake a second batch following the same steps.
Notes
Banana ripeness affects sweetness. If your bananas are not very ripe, consider adding an extra tablespoon of honey. For a touch of extra flavor, brush each cooled muffin with about 1/2 teaspoon maple syrup.