Chia plants are grown in Central and South America for their seeds. The chia seed is rich in omega-3 fatty acids and have hit the mainstream grocery stores in the United States within the last year. They are tiny little blackish-purple seeds that have a crunchy texture and soften to a tapioca consistency when soaked in liquid. The high fiber seeds are great when added to cereal, smoothies and yogurt. Here, a remix of the classic banana bread receives a nutrition boost with chia seeds.You'll Need:
- 1 1/2 cups whole wheat flour or all purpose flour
- 1/2 cup rolled oats (quick cooking or regular)
- 3 tbsp chia seeds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 egg
- 1/4 canola oil
- 1/2 cup sugar
- 1 cup mashed banana (about 2 ripe bananas)
- 1 tsp vanilla extract
- 1 cup low-fat buttermilk
- 1/2 cup semi sweet mini chocolate chips
1. Preheat oven to 375 degrees.
2. Combine flour, oats and next five ingredients in a medium bowl. In a large bowl, whisk together egg, canola oil and sugar until creamy looking. Stir in mashed banana, vanilla and buttermilk. Add the flour mixture to the wet ingredients and stir until just combined. Do not over-stir or the flour will toughen and make chewy muffins. Stir in mini chips.
3. Spray the cupcake/muffin liners with cooking spray. Spoon muffin mixture into the liners. Bake for approximately 20 minutes but check the muffins after 15 minutes. They are done when a toothpick or knife inserted into the center comes out clean.
4. Remove pan from oven and allow to cool for ten minutes. Take the muffins out of the pan and allow to cool completely on cooling racks.
5. Store in an airtight container for up to a couple days or freeze for a quick snack/breakfast. Makes 12 to 14 muffins.
