Banana, Date and Chia Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
These muffins are perfect to snack on at any time of the day! If you don't have any spelt flour, you can substitute with any other kind of flour you have on hand, although whole-grain is best.
Print

How It's Made

Ingredients

  • 1 tablespoon of ground black chia seeds
  • 6 tablespoons water
  • 1/4 teaspoon baking powder
  • 3 very ripe bananas
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla essence
  • 1/4 cup coconut oil
  • 2 cups spelt flour or all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 8 pitted Medjool dates
  • 1 tablespoon whole black chia seeds for garnish

Directions

  1. Preheat the oven to 350°F.
  2. In a small bowl, mix the ground chia, water and 1/4 teaspoon of baking powder. Let sit for 15 minutes until it forms a sticky liquid.
  3. Remove the pits from the medjool dates and chop finely. Melt the coconut oil in a bain marie.
  4. In a large bowl mash the bananas using a spoon or fork and then add the ground chia mixture, maple syrup, vanilla essence, melted coconut oil and chopped medjool dates.
  5. In a separate bowl, mix the flour, salt and 2 teaspoons of baking powder.
  6. Combine together all ingredients and stir well until it becomes a smooth homogenized mixture.
  7. Pour the mixture into muffin cups. Decorate with a banana slice and sprinkle with chia seeds.
  8. Bake for 15 to 20 minutes, and let cool for a few minutes before taking the muffins out of the pan.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

Great trade off to overripe bananas! Written By: Brigitte
I’ve made this recipe twice this week as I’ve been buying more bananas than the two of us can handle. First time, the muffin liners stuck to the muffins, but I discovered that if you bake these like drop cookies on a parchment paper lined cookie sheet they turn out just perfect! Same temperature for 15–18 minutes.
ok Written By: Eve Dupont
The cooking time was not accurate for me it all. It took 45 minutes to cook the inside...I checked them 4-5 times and the inside was always moist. I substituted a little bit of the oil by some apple sauce (it's a perfect oil or butter replacement) but I d
Love it Written By: Christine
Tasty, moist and healthy! Perfect muffin!