Banana Chia Seed Muffins (Vegan & Healthy)

We cannot stop making these banana chia muffins, they are so good!

I was looking to make breakfast muffins that are vegan, filling and healthy, but they turned out even better than I thought. The addition of mashed bananas makes the muffins sweet and moist and the crunch from the walnuts add a wonderful texture (although you can swap for other nuts, chocolate chips or berries!). They also have a heaping dose of chia seeds for extra moisture and health benefits.

We love the flavor of bananas in baked goods, especially when making breakfast recipes, such as these pumpkin banana muffins, these blackberry banana muffins and these 4-ingredient oatmeal banana cookies. Or these vegan sourdough banana pancakes if I have some sourdough starter ready to use.

Here, the banana flavor pairs with vanilla, brown sugar and cinnamon, such a treat!

Let me know if you give them a try! ❤️

❤️ Why you will love this recipe

• Healthy chia seed muffin recipe: chia seeds are rich in plant-based protein and healthy omega-3 fats, making these muffins so nutritious and good for you!
• Easy recipe: this is a simple recipe everyone can make within 15 minutes.
• Perfect for snacking or breakfast: they make for a filling and protein-rich recipe (thanks to the chia seeds and walnuts), making them a great snack or breakfast that will keep you full and energized for a while.
• Specific diet friendly: these muffins are 100% vegan, egg-free and dairy-free, plus they are easy to make nut-free (simply omit the walnuts and use oat milk).

🗒 Ingredient notes (+ substitutions)

• Bananas: this is a great recipe to use up your very ripe, brown and spotted black bananas, which will give the muffins plenty of moisture and extra sweetness.
• Flour: I used all-purpose white flour from King Arthur, but you can swap some of it (up to 50% of the total amount) for whole wheat flour. Or, use 1:1 gluten-free flour instead.
• Chia seeds: use whole chia seeds (not ground). You can find them in any grocery store or online. Both black or white chia seeds work.
• Dairy-free milk: I love baking with oat milk from Oatly, but you can also use almond milk or soy milk. Use unsweetened plant-based milk for the best flavor!
• Coconut oil: refined coconut oil is best to avoid a coconut-y flavor, although both unrefined and refined work. You can also swap for a vegetable oil of choice or even melted butter.

⭐️ Complete list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Chocolate banana chia muffins: add about ½ cup of mini vegan chocolate chips for a yummy treat!
• Spices: I love the combination of vanilla and cinnamon in these muffins, but you can add/swap for pumpkin pie spice mix, cha spice mix, ground ginger, cardamom and more.
• Berries: these muffins would be great with the addition of blueberries! Check out the oatmeal blueberry muffins for another variation.
• Dried fruit: add a handful of raisins or chopped dried cranberries for extra sweetness and a nice chewy bite.
• Lemon: add 1 tablespoon of lemon juice and the zest of a lemon for a bright and zesty flavor!

🍽 How to make banana chia seed muffins

Step 1: To a large bowl, add the chia seeds and water, then stir to combine.

Step 2: Let the mixture sit until it forms a gel, about 10 minutes.

Step 3: Add the rest of the wet ingredients over the chia gel (mashed bananas, melted coconut oil, brown sugar, plant-based milk and vanilla extract). Whisk to combine.

Step 4: In a medium bowl, add the flour, cinnamon, baking powder, baking soda and salt. Stir to combine.

Step 5: Add the dry ingredients to the bowl with the wet mixture.

Step 6: Stir until combined and uniform without overmixing.

Step 7: Incorporate the walnuts within the muffin batter.

Step 8: Divide the batter in a muffin pan (covered with muffin liners), sprinkle some more chia seeds over and bake at 350ºF for 20-22 minutes or until a toothpick comes out clean.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Baking tips

• If possible, weigh the ingredients instead of measuring using cups. Small scales for household usage are easy to find online (plus they are not expensive!). If you don't have a scale, then make sure to measure the ingredients (especially the flour) using the spoon and level method.
• Do not overmix the batter! Overmixing the batter could make the muffins tough and dense (by developing the gluten from the flour). I recommend stirring by hand to avoid overmixing and stop stirring once they are no visible dry spots of flour.
• If time allows, let the batter rest for about 10-15 minutes in the bowl before transferring to the muffin pan. This will give some time for the leavening agents to do their work and fluff the muffins!
• Do not overbake the muffins! All ovens are different, so to keep them moist and tender, make sure not to bake them too much. Mine took 20 minutes to cook, but yours could take somewhere between 19-21 minutes. I recommend doing the toothpick test to ensure they are baked just right!

❗️ Storage tips

Keep the muffins in an airtight container on the counter for 1 day (make sure to let them completely cool down first). For longer storage, transfer them to the fridge for up to 5 days. They can also be frozen for up to 3 months!

If freezing the muffins, then let them thaw in the fridge overnight or speed up the thawing process using the microwave (only a few seconds at a time so they don't become tough).

❓ FAQs

🌱 More healthy recipes with chia seeds

I hope you enjoyed this banana chia seed muffin recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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