Banana Oat Muffins

NOTES

• You can freeze these muffins in an air tight container and take out what you need, let it defrost or warm up in the microwave (20-30 seconds) or toaster oven (lowest setting).
• This recipe makes 12 large muffins or 24 small ones.
• I like to make them small so I can have one for a snack or as part of breakfast together with some fruit!
• You can add any of the optional items or get creative and do your own testing. I wouldn’t add more than two extra items… let’s say blueberries and walnuts or chocolate chips and shredded coconut.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 1 cup rolled oats (not instant)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp chia seeds (any kind) plus 1/4 cup water
• 3/4 cup unsweetened almond milk (it can be plain or vanilla)
• 1/3 cup olive oil
• 1 tsp vanilla extract
• 1 cup puréed bananas Optional:
• 1 cup blueberries
• 1 cup shredded carrots
• 1/2 cup dark chocolate morsels
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

Directions

1. Combine chia seeds with the 1/4 cup of water and set aside while you prepare the rest of the ingredients. It should have a gelatinous consistency after about 5 minutes.
2. Combine flour, wheat germ, oats, brown sugar, baking powder, baking soda and salt in a large bowl.
3. In a separate bowl whisk together almond milk, canola oil, chia seed mixture, vanilla extract and puréed bananas.
4. Combine wet and dry ingredients until well mixed. At this point you can fold into the batter one or two of the optional ingredients.
5. Line a muffin pan with baking cups and divide batter among them.
6. This recipe makes 12 large muffins or 24 small ones.
7. Bake at 375°F for about 15-18 mins or until a toothpick inserted in the center of a couple of the muffins comes out clean and the top of the muffins are golden brown and toasty.