Gluten-Free Banana Walnut Chia Muffins recipe
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Ingredients
- ⅓ cup water 1 tablespoon chia seeds 1 ¾ cups gluten-free all purpose baking flour ¾ cup coconut sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ½ cup plain fat-free yogurt ¼ cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup mashed ripe bananas ¾ cup chopped walnuts
Nutrition Info
- 220.9 caloriescarbohydrate: 30 gcholesterol: 15.7 mgfat: 10.8 gfiber: 3.2 gprotein: 4.4 gsaturatedFat: 1.3 gservingSize: -sodium: 257.1 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Banana Walnut Chia Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix water and chia seeds together in a small bowl, set aside until chia seed gel is thickened, about 10 minutes.
Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl, stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.