Post by: Theo Daniels

Breakfast Banana/Oat Chia Muffins Gluten- Free Version

Servings: 14 muffins

Total Time: 40 minutes

This recipe is not for people with gluten sensitivity.

INGREDIENTS

1 tablespoon (6 g) flax meal
2 teaspoons apple cider or white vinegar
2/3 cup (158 mL) almond, oat, or soy milk (or another non-dairy milk of choice)
2 cups (240 g) white whole wheat flour (substitute all-purpose, light spelt, or whole wheat pastry flour)
1 cup (100 g) rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons chia seeds
1 cup (250 g) mashed banana (3 large, very ripe bananas, mashed)
3/4 cup (144 g) light or dark brown sugar
1/3 cup (79 mL) vegetable oil (such as grapeseed, refined avocado, or safflower)

METHOD

Preheat your oven to 350 degrees and lightly oil a 12-muffin baking tin. In a medium-sized bowl, whisk together the vinegar and milk. Whisk the ground flax seeds into three tablespoons of warm water and set it aside. In a large mixing bowl, combine the cinnamon, salt, flour, chia seeds, baking powder, and oats.
Add the sugar, oil, and mashed banana, into the milk & vinegar mixture.
Next, stir in the flax mixture and add the wet ingredients to the dry ingredients. Mix with a spatula until the batter is evenly combined. Do not overmix. If there are a few small lumps, that’s okay.
Add 1/3 cup batter to each well in the muffin pan. Sprinkle the tops with extra rolled oats and bake for about 22-25 minutes, until muffins are browning and a toothpick comes out mostly clean.

Gluten Free-Version

INGREDIENTS

Wet Ingredients
2-packed cups of mashed banana (use ripe and spotted for sweetness)
2 tbsp of lemon juice (fresh)
1 tbsp of apple cider vinegar
6 pitted Medjool dates

Dry Ingredients
1/2 tsp of pink Himalayan salt (whatever salt you prefer)
1 cup of gluten-free oat flour
1/2 cup of almond flour (or a nut-free flour if you’re allergic)
1 tsp of baking soda
1 tsp of baking powder
1 cup of fresh or thawed frozen blueberries
1 tbsp of whole flax seed, ground (or use flaxseed meal)
1/4 cup of ground chia seeds (use a spice grinder)
1/4 cup of chia seeds (left whole or ground; your preference)

METHOD

Pro Tip: Grind all dry ingredients that need to be ground before using your blender/food processor for the wet ingredients. No need to clean twice!

1. Preheat your oven to 375º Fahrenheit and line a muffin tin with nonstick muffin (parchment paper) liners.
2. Place your oat flour in a large mixing bowl. (make your flour from scratch by blending or processing whole rolled oats)
3. Combine the first five ingredients in a food processor or high-speed blender. A good practice is to stop the blending from pushing the ingredients down from the sides.
Taste to check salt levels
4. Then, add the remaining dry ingredients to the oat flour already in the large mixing bowl. Give it a quick stir 5. Stir the blended wet ingredients into the dry mix and stir until completely combined. Next, gently fold in the blueberries.
6. Place the liners in the muffin tin, and pour the mix to about 3/4 of the way full. Bake 25-30 minutes, give-or-take.
Allow the muffins to cool in the tin for two minutes or so. This step helps the muffins hold together better.
However, carefully remove them from the tin quickly to avoid soggy bottoms. Enjoy your warm muffins! Store leftovers in a sealed container in the refrigerator for a few days or freeze to keep for much longer.

:Notes:
You noticed part of the recipe calls for your preference of ground or whole chia seeds. You should know that ground chia distributes more of the seed’s benefits. Whole chia seeds add a good amount of texture to the muffins. So, the decision is yours!

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