Back to School Chia Banana Muffins
Making a big batch of healthy muffins then freezing them is such a time saving addition for school lunches. Simply thaw one overnight, ready to pop in the lunchbox the next morning. Did you know chia seeds are a great source of omega-3 essential fats that help support skin and hair health? Bananas are packed with energy to keep kids going throughout the day. Oat flour is full of fibre to fill up on. Enjoy these delicious muffins throughout the school term!
Vegetarian, no added sugar
Ingredients
1 cup organic oat flour |
2 tbsp chia seeds |
3 tsp baking powder |
1/2 tsp baking soda |
1/4 tsp Flannerys Own Himalayan sea salt |
1/4 cup stevia |
1 tsp cinnamon |
2 organic bananas, mashed |
1/4 cup low-fat yoghurt |
1 organic, free range egg |
1 tsp vanilla |
Optional: Flannerys Own insecticide-free walnuts |
Method
1. Preheat oven to 175C. Lightly grease a 12 muffin baking pan.
2. In a large bowl, add the oat flour, chia seeds, baking powder, baking soda, salt, stevia and cinnamon.
3. In a large jug, whisk together the wet ingredients: banana, yoghurt, egg and vanilla.
4. Pour into the large bowl and mix until combined. Pour into each muffin tin, top with walnuts and bake for 15 minutes or until golden and cooked through.
