Original recipe yields 12 servings
- ⅓ cup water
- 1 tablespoon chia seeds
- 1 ¾ cups gluten-free all purpose baking flour
- ¾ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup plain fat-free yogurt
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- ¾ cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened, about 10 minutes.
Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.
221 calories; protein 4.4g 9% DV; carbohydrates 30g 10% DV; fat 10.8g 17% DV; cholesterol 15.7mg 5% DV; sodium 257.1mg 10% DV.