Banana and Chia Seed Muffins
Servings 12 muffins
Perfect for using up over-ripe bananas, this recipe for Banana and Chia Seed Muffins is deliciously healthy and oh so easy to make.
Ingredients
- ½ cup mild olive oil You can use another mild vegetable oil if you prefer.
- 2 large eggs, at room temperature if possible
- 1 teaspoon vanilla
- 1⅔ cups all purpose (plain) flour Or use 1 cup wholewheat (wholemeal) flour (approx 140 grams) and ⅔ cup all purpose (plain) flour (approx 85 grams) instead.
- 1 generous tablespoon chia seeds
- ½ cup sugar You can reduce the sugar to ⅓ cup (6 tablespoons) if you want/need to.
- 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 well until combined. The batter will be very thick at this stage.
- Stir in the bananas and the raisins until thoroughly combined.
- 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!
- Muffins will keep for 3 days at room temperature or can be frozen for up to 2 months. Thaw completely and reheat gently before serving.
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