Blueberry Banana Muffins with Chia and Oats
A reduced fat and reduced sugar recipe for the sweet tooth mommies (and daddies too! 😊)
3/4 cup flour
3/4 cup quick cooking oats
2 tablespoons ground chia seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
1 large egg
1/4 cup brown sugar
1/8 cup melted butter (or coconut oil)
2 tablespoons milk
1/2 cup blueberry pie filling/topping
Pre-heat oven to 400F. Lightly oil muffin cups.
In a large bowl, whisk the first 6 ingredients.
In a small bowl, mash bananas, Add the egg, sugar, melted butter and milk then mix to combine.
Pour the wet mixture to the bowl with dry ingredients. Combine using a fork or spatula but do not overmix.
The batter will be quite thick [the batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency].
Using a tablespoon, scoop the batter into the muffin cups (approx 1/3 full).
Top with 1 teaspoon blueberry filling, then add another 1/2 to 3/4 tablespoon of batter. Batter can make 12 muffins.
Sprinkle some sugar on top of muffins (optional). Bake for 15-20 minutes or until tops are no longer wet and a toothpick inserted into the middle of muffin comes out with crumbs.
This can be served as breakfast together with scrambled eggs. Enjoy!