Description
Adapted from Le Pain Quotidien Makes approximately 15 muffins
Ingredients
- • 3 ripe bananas, mashed
- • 1-cup non-fat plain yogurt
- • 2/3-cup canola oil
- • ¾ cup agave syrup
- • 3 eggs
- • ½ teaspoon kosher salt
- • 1-teaspoon vanilla extract
- • 1 2/3 cups all-purpose flour
- • 1-tablespoon baking powder
- • 1-cup chia seeds
- For the topping:
- • Chia seeds
- • 1 banana, sliced on the diagonal
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with cases.
- In a bowl, add the banana, yogurt, oil, agave syrup, eggs, salt and vanilla. With an electric beater, mix on low until you have a smooth puree.
- Add the flour and baking powder and with a wooden spoon, stir until just combined – be careful not to over mix or the muffins won’t be as light and airy.
- Stir in the chia seeds and let stand for 20 minutes – again being careful not to over mix. This process gives the chia seeds a chance to absorb the moisture and expand.
- Pour the batter into the muffin pan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 35 minutes, until risen and golden brown on top.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
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Nutrition
- Serving Size: 1 muffin
- Calories: 262
