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Banana, Oat, and Chia Seed Muffins Recipe

   
 

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     Banana, Oat, and Chia Seed Muffins

Category   Breakfast - Brunch
Sub Category   Vegetarian
Servings   12

Ingredients
2 tbsp falx seed meal
2 cups whole wheat flour
1 cup rolled oats
1.5 tsp baking soda
1/4 tsp salt
1 heaping tsp cinnamon
1/2 tsp dired ginger
3 ripe bananas
1 1/4 cups almond milk
 
1/3 cup coconut oil
1 cup raw sugar or 2/3 cup agave/maple syrup
1 tsp vanilla
3 tbsp chia seeds

Instructions
Preheat oven to 350 degrees. Mix the flax meal with about 3-4 tablespoons of hot water. Set it aside.
Combine the oats, WW flour, baking soda, salt, cinnamon, and ginger in a large mixing bowl. Set aside.
In a blender or food processor, blend the bananas, almond milk, coconut oil or butter, sugar or agave or syrup, and vanilla till smooth. Pour into the dry ingredients, along with the flax mixture. Stir till everything is just incorporated. Stir in chia seeds, being careful not to overmix.
Add about 1/4 cup (or just over) to each muffin well in a 12-muffin baking dish. Sprinkle the tops with extra rolled oats, and bake for about 25 minutes (or until muffins are browning and a toothpick comes out clean).
Serving Suggestions
Let cool to room temperature before storing in container. Moisture tends to build. I typically double the recipe and add extra chia seeds.


Originally Submitted
1/23/2013





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