Chia Seed & Banana Muffins



(Makes about 15 muffins)

  • 4 small ripe bananas (10oz peeled weight), mashed
  • 1 cup (8oz) soy yogurt
  • 2/3 cup (5oz) canola (rapeseed) oil
  • 3/4 cup (6fl oz) agave syrup
  • 3 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla sugar or liquid vanilla extract
  • 1 2/3 (7oz) cups all-purpose flour
  • 1 tbsp baking powder
  • 1 2/3 cups chia seeds

For the topping:

  • Chia seeds
  • 1 banana, sliced on the diagonal

For a breakfast that packs a one-two punch of energy and deliciousness, look no further than these verstatile chia seed and banana muffins. Grab one for a breakfast on-the-go or serve them for brunch - either way, they're incredibly satiating and energizing.


Preheat the oven to 350°F (180°C). Line a muffin pan with 12-15 paper muffin liners.

Put the banana, yogurt, oil, agave syrup, eggs, salt and vanilla sugar into a bowl and mix to a smooth puree using a fork. Add the flour and baking powder and stir until just combined – be careful not to overmix or the muffins won’t be as light and airy. (You can also use a stand mixer with a paddle attachment: put the bananas into the bowl first and paddle briefly to eliminate any lumps, add the liquids and sugar and process for 30 seconds, then add the flour and baking powder and process for another 15 seconds.) Sit rthe cia seeds into the mixture using a spatula and let stand for 20 minutes.

Pour the batter into the muffin plan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 30 minutes, until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Chia Seed & Banana Muffin Recipe

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