Warm muffins with gooey chocolate chips, now that’s my kind of breakfast. You could put chocolate in just about anything and I would eat it, but I think these Banana Chocolate Chip Chia Seed Muffins really hit the spot. Plus, I don’t have to feel bad about eating them since they are full of good for you ingredients like chia seeds, yogurt and bananas to name a few. What’s more, they are vegan. Good for those of us who can’t tolerate eggs and for those who lead a vegan lifestyle. Yes, I like to point out the obvious.
The whole idea for this muffin came about from some over-ripe bananas sitting on my counter and a bag of accidentally purchased ground chia seeds. I am a fan of whole chia seeds, they are a favorite addition to my morning smoothie. Since I have been anxious to bake with chia seeds, I figured now was a good a time as any.
Now, I didn’t want to just dump some chia seeds into my muffins. I wanted them to have a special purpose. I got the brilliant idea that maybe the chia seeds could act much like flax seeds as an egg replacer, since they turn into a gel when you soak them. I was ready to roll up my sleeves and start some experimentation, did a quick web search to see if I could get my creative juices flowing, and found this Vegan Banana Chocolate Chip Muffin recipe from Big City Vegan. It was exactly what I wanted, she even used the chia seeds as an egg replacer. I mean, did I really think I was the only one in the world to think of such a nifty idea? Maybe.
To make the chia seed eggs, just whisk together the ground chia seeds with the water and let them sit while you continue preparing your muffin batter. Don’t forget to heat your oven to 350° and line your muffin tin with some liners or spray them with cooking spray if you prefer.
Sift the dry ingredients together. In a separate bowl, whisk together the wet ingredients, or in the measuring cup you used to make the chia seed eggs if you hate doing dishes as much as I do. Mix the wet and the dry ingredients together and you have your batter. Gently stir in the chocolate chips and you are ready to bake.
I filled my muffin cups pretty much to the tippy top because I like a big muffin.
I was pretty impressed with these muffins. The texture was just what I was looking for. The muffins are moist but not spongy. I can’t do spongy because I am a big baby. Who doesn’t love banana and chocolate? These muffins had the perfect amount of each, you get a nice burst of banana when you bite into them followed by the creamy, sweet chocolate. Yes, I will have another, thank you. I hope you enjoy these Banana Chocolate Chip Chia Seed Muffins as much as I did. Don’t forget to leave some comments and let me know what you think.
- 1 cup whole wheat pastry flour
- ¾ cup unbleached white flour
- ¾ cup organic cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 2 tablespoons ground chia seeds
- ½ cup water
- 6 ounces coconut yogurt
- 1 cup mashed ripe bananas
- 2 teaspoons apple cider vinegar
- 2 tablespoons coconut oil
- 1 cup chocolate chips
- Preheat the oven to 350 and grease or line the cups of two muffin trays.
- Whisk together the ground chia seeds and water in a medium bowl and set aside for about 10 minutes.
- Sift the dry ingredients together in a large bowl and whisk to combine. Set aside.
- After the chia seed mixture has turned to a gel, add the yogurt, bananas, apple cider vinegar and coconut oil. Whisk together until fully combined.
- Add the wet mixture to the dry ingredients and stir just until moistened. Stir in the chocolate chips.
- Spoon the batter into the prepared muffin tins and bake for about 20 minutes.