The BEST Fluffy Banana Bread Chia Seed Muffins (gluten-free)

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I’ve always loved banana bread, and I’ve been obsessed with muffins recently. So I’ve been testing out our user’s gluten free banana bread recipes and decided to turn one into a healthy muffin recipe. After testing 4 different recipes, I finally got the recipe right! This recipe is SO fluffy and moist and easy to make. I also added in chia seeds, walnuts, and gluten-free steel cut oatmeal to up the protein and fiber!

Further Food Nutritionist Commentary:

Making muffins during the weekend is an easy way to prep on-the-go breakfast components or snack choices. Homemade muffins usually stay good for the week, so they can be a great addition if you do weekly meal prep.

These muffins are full of great nutrient dense whole foods. The higher healthy fat content from the walnuts and chia seeds will help keep you full longer. Bananas are a good source of potassium, an essential mineral for managing healthy blood pressure levels and heart function. They are also an excellent source of vitamin B6, which plays major roles in metabolism, nervous system health, and red blood cell production.

Having it for breakfast? Pair with some peanut butter or a hard-boiled egg for more protein. These are great for those who are gluten intolerant or have celiac disease and for those following a low FODMAP diet.

By Kathleen Benson, RDN LD

The BEST Fluffy Banana Bread Chia Seed Muffins (gluten-free)

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Servings: 18

Ingredients

6 ripe bananas
4 eggs
2/3 cup oil (use any you prefer)
2/3 cup brown sugar
2 teaspoons vanilla
2 teaspoons cinnamon
1 1/2 cups gluten free flour (e.g. bob’s red mill)
1/2 cup steel cut oatmeal (if you don’t want to use oatmeal, just do 2 cups of the gluten free flour)
1/4 cup chia seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 tablespoon salt

1/3 cup walnut pieces

Instructions

  1. Pre-heat the oven to 375 degrees.
  2. Mash all the bananas using a fork or a masher.
  3. Add the eggs and oil and mix well.
  4. Add the brown sugar and mix.
  5. Combine the dry ingredients in a bowl and mix.
  6. Integrate the wet and dry ingredients and mix well by hand for a few minutes.
  7. Stir in walnuts.
  8. Coat the muffin pan with a non-stick spray, oil, or muffin liners and pour mixture into the muffin cups.
  9. Bake at 375 for 35-40 minutes; poke with a knife to make sure the inside comes out dry.
Pre-heat the oven to 375 degrees. Mash all the bananas using a fork or a masher. Add the eggs and oil and mix well. Add the brown sugar and mix. Combine the dry ingredients in a bowl and mix. Integrate the wet and dry ingredients and mix well by hand for a few minutes. Stir in walnuts. Coat the muffin pan with a non-stick spray, oil, or muffin liners and pour mixture into the muffin cups. Bake at 375 for 35-40 minutes; poke with a knife to make sure the inside comes out dry.

Nutrition Information

Per Serving:  Calories: 234; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 47mg; Sodium: 536mg; Potassium: 237mg; Carbohydrate: 27g; Fiber: 3g; Sugar: 14g; Protein: 4g

Nutrition Bonus:   Iron: 6%

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