Baking Break: Banana, Oat, and Chia Seed Muffins (gluten free optional, soy free

• Vegan

• Produce

  • 1 heaping cup Banana
  • 1/2 tsp Ginger, dried

• Refrigerated

  • 2/3 cup Almond or soy milk

• Breakfast Foods

  • 1 cup Rolled oats

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 cups Spelt or whole wheat pastry flour

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 3 tbsp Chia seeds
  • 1 tbsp Flax seed, ground

Found on thefullhelping.com

Description

Ingredients

• 1 tablespoon ground flax seed
• 2 teaspoons apple cider vinegar
• ⅔ cup almond or soy milk
• 2 cups spelt or whole wheat pastry flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon dried ginger
• 3 tablespoons chia seeds
• 1 heaping cup mashed banana (3 large, very ripe bananas, mashed)
• ¾ cup brown sugar
• ⅓ cup vegetable oil (such as safflower, grapeseed, or canola)

Directions

• Preheat oven to 350 degrees and lightly oil a 12-muffin baking pan. Whisk the ground flax with 3 tablespoons warm water and set aside. In a medium sized bowl, whisk together the non-dairy milk and apple cider vinegar.
• In a large mixing bowl, combine together the flour, oats, baking powder, salt, cinnamon, ginger and chia seeds.
• Add the mashed banana, sugar, and oil to the milk & vinegar mixture. Stir in the flax mixture. Add these wet ingredients to the dry ingredients. Mix until the ingredients are just combined.
• Add ⅓ cup batter to each well in the muffin pan. Sprinkle the tops with extra rolled oats, and bake for about 22-25 minutes (or until muffins are browning and a toothpick comes out mostly clean). Enjoy with fresh fruit, or with a schmear of almond or peanut butter for a healthy snack!