{Dishes: Chia Seed Banana Muffins}

Hey hey it's the WEEKEND!!!

We will be spending the weekend celebrating our dada but I thought I'd stop in with this week's dish.

Goodness gracious I am a carb queen. I mean, give me ANY kind of bread and this mama is happy. I am just starting to experiment with breads but banana bread is one I am very well versed in. And although this recipe feels a bit repetitious I thought I had to because of the comments when I posted it a couple months back on IG. Plus this is the only way I am making banana bread from now on. Today it's in muffin form, perfect for on the go, for guests and for mama who need a little help with serving size when it comes to bread... aheeemmmm me.

Plus there is absolutely no guilty feeling when these muffins are packed with nutrients and vitamins. Filling, nutritious and delicious is called #winning in this house. Oh and when you get the adults and toddlers to equally enjoy something, you are #majorlywinning.

Here it is. Make it as a loaf, mini muffins or muffins like we did. Perfect for a lazy weekend morning with coffee and then all week long!

Someone really really really enjoyed these. ^^


1 3/4 cups whole-wheat flour

1 cup unsweetened applesauce

3 tbsp butter

3 ripe bananas 1 apple, peeled and diced 1/2 cup sugar

1/2 chia seeds

1/4 cup of flax hemp blend (optional) 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon

(Zoe also tossed in a few chocolate chips because everything is better with choc chips. but make sure they drop down to the bottom and not burn on top...)


Preheat oven to 350°F. Lightly spray or line muffin tins or a 9-inch loaf pan.

In a medium-sized bowl, mash the bananas with a fork. (mine were from the freezer, I defrosted on the counter for a few hours).

Add the diced apple, sugar, flour, applesauce, baking soda, salt, and cinnamon to the bowl of your mixer, and mix well. Add chia seeds and fax hemp mix, mix for 2 minutes on medium high.

I use a 1/4 measuring cup (or ice cream scoop) to evenly distribute in the muffin tins.

Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out dry

Cool in pan for 10 minutes, and then transfer to a cooling rack.