Preheat oven to 350° F. Lightly grease a jumbo muffin tin (6 count) and set aside. (I use Bak-Klene to prepare my pans – you can get it on Amazon or Williams Sonoma).
In a medium skillet add the ripe mashed bananas, butter and brown sugar
Cook and whisk banana mixture over medium heat until butter melts and it begins to simmer. Turn the heat down to very low and let simmer for 3-5 minutes.
Remove from heat and let slightly cool. It does not have to cool all the way down, but just so it is not super hot.
In a large bowl, combine the eggs, oil, milk and vanilla extract. Add the cooled down banana mixture to this and whisk to combine.
In a separate mixing bowl, combine the flour, sugar, ground flaxseed, baking soda, salt, nutmeg, cinnamon, and cardamom.
Add the wet ingredients into the dry ingredients and gently fold until combined.
Pour this mixture into the prepared muffin tin filling about 3/4 of the way high. (You don’t want to fill too high). Top with more chocolate chips as desired.
Bake for ~25-30 minutes, or until a toothpick comes out clean from middle of the muffins! Makes ~8 jumbo large muffins.
What is chia?
Chia is a flowering annual plant that produces small white or purple blossoms and can grow up to one meter in height.
What are chia seeds?
The Chia plank is primarily grown for its seeds, which are high in alpha-linolenic acid (ALA)—an omega-3 fatty acid—fiber, protein, minerals, and antioxidants, and are gluten-free. If you are familiar with chia seeds, you know the seeds are small , oval-shaped, and come in different colors: black, grey, white, or grey or white spotted with black.2
How to Quickly Ripen Bananas
One of the biggest questions when making chocolate banana muffins or banana bread is, “How can I quickly ripen my bananas?”
In the oven: Put unpeeled bananas on a baking sheet and place in an oven set to 300 degrees F. You know they’re done when the peels become shiny and black.
In the microwave: take a fork or sharp knife and completely poke through the skin of the peel a couple of times on all sides. Place the banana in the microwave for 30 seconds. Let cool slightly and check if desired softness is met. If not, microwave for an additional 30 seconds. Continue this process until desired ripeness is obtained.
Think of these easy chocolate chia muffins as a grab and go breakfast with your morning coffee, a post workout snack or as a treat to enjoy after dinner.
Common questions about muffins:
Q. Why didn’t my muffins rise? A. You may have not had the oven temp hot enough. This recipe calls for the oven to be set at 350 degrees F. Be sure to preheat your oven before! Or you may have not mixed the batter enough.
Also, if using muffin liners be sure to use the correct size. For these chocolate muffins, I used large muffin cups so didn’t use a liner, but use the cupcake liners if using a cupcake pan.
Q. What can I substitute for the coconut oil? A. Instead of coconut oil, you can use vegetable oil, melted margarine, butter or shortening.
Q. What causes the muffins to be tough, heavy or rubbery? A. It can either be too much egg or using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results. Or have you ever tried baking with duck eggs? They work wonders in baked goods because of their large size!
Q. How can I make your muffins vegan or gluten-free? A. It can be challenging to take non-vegan recipes and make vegan, or gluten-full recipes made gluten free. As of now, I have not made my recipe to be that way. There is a Bob’s Red Mill Gluten Free 1-1- Baking Flour you can try (although I have never used it).
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Whether you choose to have these muffins for breakfast with your morning coffee or at your 3pm afternoon slump, these muffins will satisfy you with fiber, omega3s and all of the chocolatey goodness you're craving!
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