Banana Chia Muffins (Gluten-Free, Low Carb)

This recipe does not contain dairy or gluten.

I meant to post a #meatlessmonday recipe yesterday and then the day got away from me.  I'm finding Mondays are more challenging during this quarantine period where I'm trying to juggle two learning schedules and my own teaching schedule.

As I was looking over my pictures, I realized I hadn't shared the recipe for these banana chia muffins yet, so here we go!

I've made these muffins a few times now and they are always popular!  You can't really notice the chia seeds (or at least my kids don't complain about them).

Did you know that chia seeds have good nutrients for your hair among others?  The omega-3s in chia seeds can help add shine to your hair and the protein can help your hair grow thicker.  Chia seeds also contain copper which can help your hair from graying.

Here are the details you need to bake these muffins at home:

Ingredients

1 cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill all-purpose flour

3 bananas (mashed)

1/4 cup chia seeds

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 tsp vanilla

2 eggs

3 tbsp almond butter

1/2 cup almond milk 

Preheat the oven to 350 F and spray the bottom of a silicone muffin tray with oil.  Mix the wet and dry ingredients in separate bowls.  Combine them.  This mix is enough for 6 muffins.  Bake the muffins for 25 minutes or until a knife comes out clean.  Let them cool on a rack.  Enjoy!

Here are the nutrition facts for these delicious muffins!  They pair perfectly with a latte and can also be enjoyed as a snack.

I love the convenience of baked goods for breakfast!  These muffins keep well in the fridge for about 5 days, if they last that long.

How good do these look?  Don't throw away those brown bananas that nobody will eat-  make these muffins!

Enjoy these easy banana chia muffins (low carb, gluten-free).  Take a photo and share it on Instagram using #peoniesandalatte.

Thanks for reading this post!