This recipe was shared by Jill, Canadian mum of two boys who is addicted to baking. A biologist by trade, Jill enjoys turning regular recipes vegan. Her experience with fitness has always been to have fun, connect with herself on a physical level, try new things in order for good health and a happy mind to follow. All her recipes are created with love for her family and friends to enjoy.
You can follow her on Instagram @jillyloveschia
Makes: 12 regular sized muffins, or 24 mini muffins
Time: 35-40 minutes
Coconut Oil to oil your muffin tin
3 Mashed Bananas
1/2 cup Maple Syrup
1 Chia Egg (1 tablespoon of chia mixed with 3 tablespoons of warm water and let sit)
1 teaspoon of Baking Soda
1 teaspoon of Baking Powder
1 cup of Whole Wheat Flour
1/2 cup of Rolled Oats
1/3 cup of Apple Puree
1/2 teaspoon of Fine Grain Sea Salt
1/2 cup of Cocoa Chips
Heat the oven to 350 degrees Celsius
Make your chia egg and set aside.
Mash up your bananas (I always like to leave a few chunks) in a medium bowl.
Combine your dry ingredients in a large bowl (flour, oats, baking powder, baking soda, and salt).
Add your chia egg to your bananas and mix together. Add the maple syrup and apple sauce and mix until a uniform mixture.
Make a well in the middle of your dry ingredients and place the wet ingredients. Stir to mix wet and dry ingredients together.
Throw in your Chocolate Chips
Drop batter into a well oiled muffin tin. There should be exactly 12 muffins, so fill each approximately 3/4 full.
Bake the muffins for 20-25 minutes until golden brown.
Let cool 5 minutes, Enjoy!
Will keep for 3-4 days in an air tight container.