Try this Banana Chia Seed Muffins recipe, or contribute your own.
- Carbohydrate 8.94426805269569 g
- Cholesterol 21.1520833316764 mg
- Fat 9.43701486013248 g
- Fiber 1.6686639040663 g
- Protein 2.51112541498364 g
- Saturated Fat 5.19666244415402 g
- Serving Size 1 1 muffin (47g)
- Sodium 78.295152733905 mg
- Sugar 7.27560414862939 g
- Trans Fat 0.724674611050053 g
- Calories 129 calories
Step-by-step
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, mix together all the wet ingredients (banana, applesauce, egg, vanilla)
- Once combined, add in the dry ingredients (oat flour, baking powder, baking soda, salt, stevia and cinnamon and chia seeds)
- Mix until combined, and place in your oiled muffin tins or lined with silicone or non-stick liners.
- Bake for 14 minutes or until cooked through.
Bakers frequently fail to account for the lack of gluten when transitioning entirely to oat flour, resulting in dense baked goods that lack structural integrity. Oat flour contains zero gluten proteins, meaning it relies heavily on eggs and the mucilaginous properties of chia seeds to trap expanding gases during the bake.
- Substitute the unsweetened applesauce with an equal volume of melted coconut oil or neutral vegetable oil if you prefer a richer crumb, though this will alter the moisture retention and fat content of the final muffin.
- Allow the batter to rest for ten minutes at room temperature before portioning into the tin, giving the chia seeds adequate time to absorb free moisture and form the gel network necessary for binding the grain.
- Monitor the oven closely around the twelve-minute mark, inserting a wooden toothpick into the center of the largest muffin to verify doneness without relying solely on the suggested fourteen-minute timer.
Proper measurement of the oat flour is crucial because scooping directly from the bag packs dense starches into the cup and produces a heavy product. Storing these muffins in an airtight container at room temperature preserves their texture for up to three days before starch retrogradation accelerates staling.
