Project Description

Gluten Free// Paleo 

Recently I have been obsessed with the chia seed.

Chia pudding has become my new breakfast choice. Having consumed it pretty much every day for the last week, I have growing a little bit tired, and decided to experiment with using the versatile chia seed somewhere else in my cooking!

Chia-Banana-muffin

I had 2 very sad bananas that needed using, I’d just bought a new pack of coconut flour, and dried dates. Therefore, I thought that I’d have a little baking time.

This is what I came up with. The consistency of this bread is heavier than a muffin, but lighter than a cookie (am I turning a little American there!?) They are really moist. They have a sweetness without being too sweet. Perfect for a breakfast, or mid afternoon snack.

Banana-chia-muffin

You will need:

  • 2 Bananas
  • 6-8 Dried Dates
  • 1 splash of Coconut Milk
  • 3 Eggs
  • 1 tablespoon of Chia Seeds
  • 1 tablespoon of Coconut Flour
  • 1 Dessertspoon of Coconut Oil

Method

  1. head the oven to 250 degrees or 350 degrees fahrenheit.
  2. In a food processor, blend the banana and dried dates with a splash of coconut milk. Almond milk will work just fine as well.
  3. Add to a mixing bowl.
  4. Mix in the coconut flour.
  5. In a pan, melt the coconut oil.
  6. Use some to grease your muffin tin. Pour the remainder into the cake mix.
  7. Stir in thoroughly.
  8. Now add the eggs, mix together well to form a cake lix mixture.
  9. Now add to muffin trays and bake for 25 mins.
  10. Enjoy!