Vegan Banana Chia Muffins

A healthy recipe for a grab and go muffin that’s made with wholesome ingredients from Brandless.

• 2 tablespoons chia seeds

• 1 cup flour

• 1 cup rolled oats, plus more for sprinkling

• 1 tsp. cinnamon

• 1 tsp. baking soda

• 1 tsp. baking powder

• a pinch salt

• 1/2 cup coconut oil

• 1/3 cup maple syrup

• 2 bananas mashed

• 1/2 cup + 1/3 cup water, divided

• Almonds, chopped or slivered for sprinkling

1. Preheat oven to 375°F and a muffin tin with 12 liners.

2. In a small bowl, combine chia seed and 1/3 cup water together and set aside.

3. In another small bowl, combine flour, oats, cinnamon, baking soda, baking powder, and salt together.

4. Melt coconut oil and place in a medium bowl. Add maple syrup and bananas and stir to combine. Add the chia seed water mixture and stir again to combine.

5. Add the dry ingredients to the wet ingredients and stir gently until just combined.

6. Transfer batter to cupcake liners and top each one with oats and almonds. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Recipe Notes:

Muffins can be stored in an airtight container for 3 days, or in the freezer for about 1 month.

Try these Mini Dairy-Free Banana Pudding cups next or check out my favorite banana recipes here.