Banana and Chia Seed Muffins

Banana and Chia Seed Muffins
love baked goods made with bananas. So when I finally tried chia seeds in my Blueberry Chia Muffins with Lemon and Ginger, I knew that something made with bananas had to be the next step in my foodie love affair with these healthy little seeds. So I turned to an old family recipe for banana muffins and got to work on some Banana and Chia Seed Muffins.

I’ve written before about my love (them when they are ripe) / hate (them when they are over-ripe) relationship with bananas. I’ve bemoaned the window of about two and a half hours my banana fussy family and I generally get for optimal banana enjoyment and how, as a small family, we often end up with quite a few past their best bananas. Having said that, “past their best for eating” bananas are no bad thing because when they reach this point they magically turn into “perfect for baking” bananas.

Banana and Chia Seed Muffins

My recipe for Banana and Chia Seed Muffins uses vegetable oil instead of butter, something I find really convenient. I adore the flavour of butter in baking but I prefer to soften butter at room temperature and this requires me to think ahead. When using oil I can just decide to make muffins at the last minute and go for it. I always, always, always use mild olive oil for baking muffins. You can’t taste it and it’s better for you than some other vegetable oils. Don’t use Extra Virgin Olive Oil though – it is more suited to salad dressings, dips and drizzling as it has a much more pronounced flavour.

You can’t exactly taste the chia seeds in my Banana and Chia Seed Muffins. Chia seeds have an incredibly mild flavour – in fact I’ve heard it said that they don’t really have a flavour of their own. In my opinion, they have a slightly sweet taste and a very appealing texture. They seem to pick up flavour from the things they are cooked with and therefore enhance everything you put them in. If you haven’t tried chia seeds, you are definitely missing out – and I say this as someone who waited for absolutely ages to try them and then took even longer to start cooking and baking with them!

Banana and Chia Seed Muffins
Raisins or sultanas add a lovely flavour to my Banana and Chia Seed Muffins. They also make them even more nutritious. Both raisins and chia seeds contain protein, vitamins and minerals and of course, bananas are pretty good for you too. Add to this the fact that this recipe is lower in sugar than many other recipes and you have a pretty healthy muffin on your hands.

Perfect for breakfast, in a packed lunch or for a snack, my Banana and Chia Seed Muffins will keep well covered at room temperature for about 3 days. If it is very hot where you are, you may prefer to keep them in the fridge. Just be sure to bring them back to room temperature or warm slightly before eating.

Ingredients for Banana and Chia Seed Muffins

½ cup mild olive oil
2 large eggs, at room temperature
1 teaspoon vanilla
1⅔ cups flour
1 generous tablespoon chia seeds
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
3 very ripe bananas, peeled and mashed
¾ cup raisins or sultanas

Instructions

Preheat the oven to 350°F (180°C or 160° for a fan oven).
Grease and flour a 12 cup muffin pan or use paper liners.
Beat the oil and the eggs together in a medium bowl or jug.
Beat in the vanilla. Set aside.
In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
Add the oil and egg mixture to the flour mixture in the larger bowl and stir just until combined.
Stir in the bananas and the raisins.
Divide the batter between the muffin cups (I use an ice cream scoop for this).
Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
Cool on a wire rack. Delicious served warm or at room temperature but don’t eat them straight out of the oven as the raisins will be very hot!

Printable recipe

5.0 from 11 reviews
Banana and Chia Seed Muffins
 
Author:
Serves: 12 muffins
Ingredients
  • ½ cup mild olive oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1⅔ cups flour
  • 1 generous tablespoon chia seeds
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 very ripe bananas, peeled and mashed
  • ¾ cup raisins or sultanas
Instructions
  1. Preheat the oven to 350°F (180°C or 160° for a fan oven).
  2. Grease and flour a 12 cup muffin pan or use paper liners.
  3. Beat the oil and the eggs together in a medium bowl or jug.
  4. Beat in the vanilla. Set aside.
  5. In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
  6. Add the oil and egg mixture to the flour mixture in the larger bowl and stir just until combined.
  7. Stir in the bananas and the raisins.
  8. Divide the batter between the muffin cups (I use an ice cream scoop for this).
  9. Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
  10. Cool on a wire rack. Delicious served warm or at room temperature but don't eat them straight out of the oven as the raisins will be very hot!

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Article by April Harris

April has written 1218 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. These look delicious April! Pinned and shared and these would be perfect right now with my coffee!

  2. The banana and chia seeds muffins look scrumptious, April! I would definitely add raisins to them! Pinning and tweeting!

  3. Banana muffins are nice because the banana flavor is so light you can pair them with other flavors and make a completely new muffin. Thanks for posting. Hello from Hearth and Soul Hop.

  4. Thank you for sharing your recipe at the Recipe Swap. These muffins look really good. I have been looking for some uses for chia beyond adding them to Aloe Vera juice. Thanks.

  5. This sounds really delicious! 🙂

    Thanks for joining Cooking and Crafting with J & J!

  6. These muffins look absolutely delicious, love the chia seeds and banana flavors.

  7. I’ve not cooked with chia seeds but I do love banana muffins, these look lovely!

  8. I’ve been looking for a new muffin recipe and I just found it. They look and sound so good.

  9. Like you I prefer oil when baking as it is much quicker

  10. I bet these are delicious! They certainly are healthy. And, definitely beautiful! I love your presentation too!

  11. Wonderful muffins! And it’s a great idea to add chia-seeds 🙂

  12. April these muffins look absolutely delicious! Thank you again for stopping by and sharing your recipe with us at Try a Bite Tuesdays!

  13. Hi April – These look great. I am always looking for a good recipe for ripe bananas. Thanks for sharing with the Let’s Get Real party. Pinning to our group board.

  14. I love to add in chia seeds for protein whenever I can in to a dish. Thanks for sharing at Let’s Get Real Link Party.

  15. Hannah Wallace says:

    Absolutely gorgeous! Thanks for the recipe.

  16. These look and sound delicious! I make a lovely banana cake and add raisins and it really brings out the sweetness, these would make a lovely afternoon treat with a nice cup of tea!

  17. Anything that makes a muffing healthier is fine by me, These look delicious I must admit.

  18. Looks delicious April I love to try it.

  19. I’m staring at a bunch of past-their-prime bananas right now. This recipe is calling my name! I love the idea using chia seeds in banana muffins. It’s a great twist on the standard version.

  20. what a delicious snack

  21. Yum! Chia seeds are sooooo good in baked goods. I love the heart shaped cutting board, too!

  22. I haven’t tried chia seed in baking yet. Given the number of muffins we eat (and the bananas getting away from me right now) this may have to be my first try!

  23. April I love using chia seeds and I think they go especially well in muffins and similar foods. These look just perfect; thanks so much for sharing!

  24. I feel like you just can never go wrong with a great banana muffin. Am I right?? I love the addition of the chia seeds too, yum!!

  25. I keep thinking I must bake with chia seeds, but I still haven’t got round to it; I’ll have to make these, they look delicious!

    • It’s much easier than I thought it would be, Annie. I use them a lot now. You just have to be careful as they love to absorb liquid, so I have to take that into consideration when I’m developing a recipe.

  26. These look scruffy, love the addition of chia seeds

  27. What is it about chia with banana? They are a natural together and I love them together in this recipe. Thanks!

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