Chia Seed Banana-Nut Muffins
January 17, 2012
Have you heard of Chia Seeds? If you haven’t, read on. These wonderful seeds are on my list of top super foods of 2012. Chia seeds have more calcium and fiber than flaxseed, and they are loaded with omega-3 fatty acids, vitamins and minerals. They are also said to boost energy levels. They have a nutlike flavor, and they add flavor and crunch to baked goods, oatmeal, cereal, salads and in yogurt. Try them in this recipe for Chia Banana-Nut Muffins. It’s so easy, with no mixer needed. I made these on sunday, and before I could turn around, all of them were gone. My kids went wild over these. Feel free to use mini muffin pans for variety. If you use mini pans, bake them at 350F for 13 to 15 minutes or until lightly browned. Enjoy, and check out this powerful seed.
Chia picture from Pinterest
Chia Banana-Nut Muffins
1 cup whole wheat flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1 to 2 tablespoons chia seeds
1/2 cup chopped walnuts or Pecans (optional)
1 teaspoon vanilla extract
Cooking spray
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, chia seeds, vanilla and walnuts, if desired, in a large bowl, mixing well. Pour batter into lightly greased muffin pans coated with cooking spray.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
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