Banana Chia Dark Chocolate Chip Muffins

 

Chia seeds are tiny gluten free grains that are high in protein, omega 3, amino acids, antioxidants & flavour-noids. Good quality dark chocolate with a high cocoa content contains a decent amount of soluble fibre and is loaded with minerals.
These muffins are a perfect snack for anytime of the day!




You will need...

Muffin tin & cases

200g white spelt flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
100g unrefined golden caster sugar
280ml buttermilk
60g chia seeds
1 free-range large egg
80ml cold pressed rapeseed oil
100g good quality dark chocolate chips or cacao nibs
1 tbsp good quality vanilla extract
2 ripe bananas


To make...
MAKES 12
  1. Pre-heat the oven to 200C/180C (Fan)/Gas 5
  2. Pour the buttermilk into a medium bowl and stir in the chia seeds, stir several times to stop them sticking to each other
  3. Put the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, golden caster sugar into a large mixing bowl and stir until fully combined
  4. Stir in the dark chocolate chips
  5. Mash the banana in a small bowl, add the vanilla extract, egg, mix together
  6. Pour rapeseed oil into the buttermilk & chia mix and add into the banana mix, mix again
  7. Pour the flour mix into the buttermilk chia bowl, mix until fully combined, but don't over mix 
  8. Scoop into the prepared tin with cases as evenly as you can
  9. Bake in the hot oven for 35 minutes
  10. Leave to cool in the tin for 30 minutes
  11. They will keep for 3-4 days in a tin or up to 1 week in the fridge


Nutritional Info
Per Serving
258 kcal | 13.1g fat | 3.7g saturates | 26.3g carbs | 12.6g sugars | 4.1g fibre | 5.9g protein | 0.44g salt

 LOW CAL | LOW SAT | FIBRE | PROTEIN | LOW SALT | FOLIC ACID | OMEGA 3 | OMEGA 6 | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM




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