Blueberry-Banana Chia Seed Muffins
Prep: 15 minutes plus cooling
Bake: 20 minutes • Serves: 12
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup oat flour
1 tablespoon chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
2 very ripe bananas, mashed
1/2 cup vegetable oil
1 cup blueberries
1/2 cup sliced almonds
1.Preheat oven to 350°. Spray standard 12-cup muffin pan with cooking spray.
2. In medium bowl, whisk all-purpose flour, sugar, oat flour, chia seeds, baking powder, baking soda, cinnamon and salt. In large bowl, whisk eggs, bananas and oil until combined; stir in flour mixture until just combined. Fold in blueberries and divide into prepared cups; sprinkle with almonds.
3. Bake muffins 20 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes in pan. Makes 12 muffins.
Approximate nutritional values per serving (1 muffin):
235 Calories, 13g Fat (2g Saturated), 31mg Cholesterol, 114mg Sodium,
27g Carbohydrates, 2g Fiber, 12g Sugars, 9g Added Sugars, 4g Protein
Chef Tip:
Refrigerate leftover muffins up to 5 days; reheat in microwave oven on 80% power 15 seconds or until warm.
Dietitian’s Dish Tip:
Chia seeds may be tiny, but they’re filled with a powerful punch of protein, omega-3 fatty acids, phytochemicals and fiber. Add them to smoothies and salads, or use them as a crunchy coating for chicken or fish.
