Monday, January 19, 2015

Banana Chocolate Chip Chia Muffins

One of the first things we unpacked and got fairly organized was the kitchen.  We needed to eat and cook and of course make muffins right away.
These muffins are very healthy and super delicious.  The kids ate them all before the day was over.  We are making them again this morning, they are that good.
The key to a good muffin is good ingredients. The best ingredients I have found in my many years of baking are those from Bob's Red Mill. I used their new 100% stone ground whole wheat pastry flour in these muffins. I have never met a product from Bob's red Mill that was not delicious. We use a whole bag of steel cut oats and farro every week, sometimes in 3 or 4 days.  If you have never tried a Bob's Red Mill product, do yourself a favor and get some!

Hope you enjoy!

Banana Chocolate Chip Chia Muffins
Bake at 350 degrees for 25 minutes
Makes 12

1 cup Bobs Red Mill Whole Wheat Pastry Flour
3/4 cup unbleached white flour
1/2-3/4 cup sugar, depending on how sweet you like it
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 TB chia seed combined with 1/2 cup water
6 oz of your favorite yogurt (I used fat free greek plain)
1 cup mashed ripe bananas
2 tsp apple cider vinegar
1 TB coconut oil
1/2-3/4 cup mini chocolate chips
Preheat your oven to 350 degrees. Grease your muffin pan or use papers. I like to use the silicone reusable muffin cups.  Combine the water and chia seeds in a small bowl. Let them rest so they will turn into a gel, takes about 15 minutes or so.
Add all the dry ingredients into a big bowl. Mix lightly.
Add all the wet ingredients into a bowl.  Stir in the chia gel. Combine all the ingredients together and gently mix together.  Stir in chocolate chips gently. 
Bake and enjoy!

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