Banana Chia Muffins
My twin gave me these awesome parchment paper baking cups, and I'm in love. (With both her and the cups, natch). They are pretty, simple to use, and you can serve them straight to the table, since it's function and presentation in one. My toddlers loved "opening" their muffins, which is a huge win since Ivy has eaten part of a traditional muffin liner before, which are hard for 2 year olds to peel off!
The other day I did my 20-mile run, stumbled into the house, chugged water and inhaled one of these. Perfection! (Fantasizing about what I was going to nosh on helped me complete those miles, less me tell you).
They are fast and easy to make, filling and energizing. Plus, they are good to pack as a snack and last at room temp for several days.
2 chia eggs (2 TBSP chia seeds mixed with 6 TBSP water)
4 bananas, mashed
1/3 cup coconut sugar, slightly heaping
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1-1/2 cups gluten-free flour
1/2 cup gluten-free oats
1. Preheat oven to 375 degrees F and line a muffin tin with liners or these fantastic parchment cups. (Recipe yields 12 small muffins or 9 heaping parchment cup muffins).
2. Prepare chia eggs in a large bowl. Let set for a few minutes to gel.
3. Add banana and mash.
4. Add coconut sugar, baking soda, cinnamon and salt and whisk.
5. Stir in vanilla, and melted oil.
6. Add flour and oats and stir with a spoon until just combined then divide into paper cups, filling 3/4 full.
7. Bake for 18-23 min and let cool on a wire rack. Serve plain or with vegan vanilla protein powder mixed with coconut milk to serve as a "frosting".
8. Garnish with butterfly pea flowers or any edible flowers if desired
What are butterfly pea flowers? "Derived from a plant that is common to most South East Asian countries butterfly pea flower tea has been brewed for centuries but only recently been introduced to tea drinkers outside the indigenous area. Butterfly pea flower tea retains many of the medicinal properties of the Clitoria ternatea as well as extracting the deep blue color of the petals that has made the plant a popular dye for centuries" (wikipedia)
They are often used in Thai cuisine and can be purchased online or from some specialty stores and ground into a powder or used for tea from the dried flowers. They lend a beautiful color to cooking and smoothies, too!