Raise your hand if you LOVE banana bread!!! Both my hands and feet are certainly in the air because I am a true sucker for some good banana bread. I am also a huge fan of muffins for breakfast or dessert, so I decided to trade in the loaf pan for muffin tins on this recipe. A huge plus being that these are allergen friendly, and can even be considered vegan if you swap the honey out for maple syrup.
Often times "healthy" banana bread does not satisfy that craving like regular banana bread does, but trust me when I tell you that these are DIFFERENT. There is even a little crunchy surprise that really brings it together :)
Instead of using eggs, I decided to use chia "eggs" as a replacement. This is that crunchy surprise that I mentioned above, and it really does add an extra kick to the overall delicious flavor! Chia seeds are a great source of omega-3 fatty acids that are easy to incorporate into the diet through smoothies, baking, adding them on top of salads, the ideas are endless. They are even loaded with fiber which help move your digestive system along, and keeps you satiated for longer periods of time. This characteristic may be useful with people trying to manage their weight.
RECIPE:
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
INGREDIENTS:
· 3 ripe bananas (mashed)
· 2 cups of rolled oats
· 2 chia eggs (2 tbsp of chia seeds + 6 tbsp of water)
· ¼ cup of honey (*maple syrup for vegans)
· 1 tsp baking soda
INSTRUCTIONS:
· Pre-heat the oven to 350 degrees
· Combine chia seeds + water and let sit for 5 minutes
· Add all ingredients in the blender and mix on high for 5 minutes (until smooth texture)
· Place 1/3 of batter in each muffin tin and place in the oven for 30 minutes
· Let cool & serve immediately
· Stays fresh on the counter for ~3 days, lasts longer if you put them in the freezer
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