Super Moist Vegan Chia Banana Muffins

Even though I do not eat a vegan diet, I love cooking vegan (especially the baked goodies). I mean, who wouldn’t? No animal by-products which means no butter, no eggs, no milk, no nothing bad! You can eat the sweets guilt-free AND you get good poops the next day.

Yep, I only do real talk.

I don’t know about you but I hate eating overripe bananas. I like my bananas just yellow, even with a little green. When the first brown spot comes out, it’s game over. This recipe gives those overripe bananas an opportunity to become beautiful again.

Packed full with chia seeds, fiber and banana chunks, these muffins are perfect for breakfast or as an after workout snack. And the best part (besides all of it)? It takes only a handful of ingredients and prep time is less than 15 minutes.

Okay, enough talking. Enjoy these muffins! The batch I made this morning is already gone …. 😉

Image

Super Moist Vegan Chia Banana Muffins
Adapted from: Kitchen Treaty
Yield: 12 standard muffins

Ingredients:
2 tbsp chia seeds + 6 tbsp water
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
4 medium overripe bananas
1/2 cup brown sugar
2/3 cup vegetable or canola oil
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with oil.
2. In a small bowl, mix together chia seeds and water. Set aside. The chia seeds will have a goopy consistency after about 7 minutes.
3. In a large bowl, whisk together whole wheat flour, baking soda and salt.
4. In a medium bowl, mash bananas until you get a consistency you like (smooth to chunky). Stir in brown sugar, oil and vanilla extract. Add in chia seed mixture and stir until combined.
5. Pour wet ingredients into dry ingredients and stir together until just incorporated. Batter will be very thick.
6. Divide batter equally into the muffin pan.
7. Bake in the oven for 30 minutes or until a toothpick/chopstick comes out clean when inserted into the muffin. Depending on what type of oven you have, the baking time varies.
8. Remove from oven and let the pan cool for about 15 minutes and then …
9. EAT IT!