Banana, Coconut and Chia Seed Muffins

KC-Muffins-3.jpg

Bananas, coconut and chia, oh my! 

Oh, and chocolate. We musn't forget the chocolate. 

All together in one little handheld package. 

Chia seeds in my muffins, you ask? Really?

Well, let's talk a bit about chia seeds, shall we? 

Ch-ch-ch-chia! Yes, we are talking about the same thing here. There's more to chia seeds than chia pets, though. These little guys are a good source of calcium, manganese and phosphorus. They are also packed with omega-3's, fibre and protein. You can sprinkle them on your cereal or salad, blend them up in your smoothie or add them to your muffins and cookies. You really should give them a whirl if you haven't yet. 

So where was I?

Oh, right. Bananas, coconut and chia, oh my! 

And chocolate. Don't forget the chocolate.

 

KC-Muffins-1.jpg

Banana, Coconut and Chia Seed Muffins with Chocolate Chips

Makes 12

  • 1 cup sorghum flour
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/2 cup maple syrup
  • 2/3 cup non-dairy milk
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • 2 tablespoons chia seeds
  • 1/2 cup gluten-free and vegan chocolate chips

In a large bowl, stir together sorghum flour, coconut flour, coconut, baking powder, baking soda and sea salt. In a small bowl, combine bananas, maple syrup, milk, coconut oil and vanilla. Add wet ingredients to dry, and stir to combine. Fold in chia seeds and chocolate chips. Divide batter evenly between 12 paper lined muffin cups. Bake at 350F for 22 to 25 minutes, or until a toothpick inserted in the middle comes out clean.