Banana Chia Seed Muffins (Vegan & Healthy)

5 from 1 vote

Banana Chia Seed Muffins (Vegan & Healthy)

These healthy banana chia seed muffins are ultra moist, packed with flavor and easy to prepare. They are the best make-ahead breakfast muffin recipe ahead of a busy week. 100% vegan, dairy-free and egg-free.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana muffins, breakfast muffins, healthy muffins, vegan muffins

Servings: muffins

Calories: 247kcal

Author: Jessica Laroche

Equipment

Large and medium bowl
Small scale (or measuring cups)
Measuring spoons
Spatula
Muffin pan (+ muffin paper liners)

Ingredients

275 g flour or 2 cups
1 teaspoon cinnamon
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoon chia seeds + ½ cup water (115g.)
300 g bananas mashed (about 1¼ cups or 3 small-medium bananas)
60 g melted coconut oil (or regular vegetable oil) or ¼ cup
90 g brown sugar or ½ cup
1 teaspoon vanilla extract
110 g plant-based milk or ½ cup
100 g walnuts or pecans or 1 cup, roughly chopped

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners.
In a large bowl, add the chia seeds and ½ cup of water, then whisk to combine. Let the mixture turn into a gel, about 10 minutes. Then, add the rest of the wet ingredients (mashed bananas, melted coconut oil, plant-based milk, brown sugar and vanilla extract) and stir until uniform.
In a medium bowl, combine together the flour, baking powder, baking soda, salt and cinnamon. Transfer the dry ingredient to the bowl with the wet mixture and stir to combine (do not overmix).
Fold in the walnuts, then use an ice cream scoop to transfer the batter into the 12 prepared muffin tins. Bake for 20-21 minutes or until a toothpick comes out clean. Let the muffins cool down for 5-7 minutes, then transfer to a cooling rack.

Video

Notes

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!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition