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Description
These gluten-free banana walnut chia muffins are easy to make. They are a healthy option for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup granulated sugar
- 1/4 cup chia seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe medium bananas, mashed
- 1/2 cup unsweetened applesauce or plain Greek yogurt
- 1/4 cup olive oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the gluten-free flour, sugar, chia seeds, baking soda, salt, and cinnamon.
- In a separate medium bowl, mash the ripe bananas. Add the applesauce (or yogurt), olive oil (or coconut oil), egg, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
- Gently fold in the chopped walnuts.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg