Banana Chia Muffins (GF)

These have been our absolute FAVORITE around this house lately, especially for on-the-go quick breakfast or snack options! They are loaded with fiber and by adding a protein powder they really are great for sustaining energy and staving off that kiddo hunger that hits every hours or so! lol

If you’re looking for a filling and tasty treat with some added fiber and protein in your diet then this is your ticket for a fast and easy breakfast!

I’ve made a couple batches of these in the past few weeks, have given them to friends and they are always such a hit with kiddos! And for any parents out there looking for quick and healthy breakfast-on-the-go options this is definitely a great one!

Some of my favorite sweeteners I use when baking are bananas and dates. Usually soaking the dates beforehand to soften them and using pretty ripe bananas is key for both.

I used oats with these because they are just so filling and when paired with enough fiber and protein they keep the blood sugar low.

I used protein powder in these as well and I use a couple go-to proteins but have been loving KOS and Global Healing Vanilla plant protein. From a cost perspective Kos is definitely the more reasonable one as GH has definitely had some price increases so I started searching for other similar brands as much as possible.

I also used eggs in this recipe, these you can use or not. I liked them for the added protein AND the ability to make the muffins rise a bit better than without. I just prefer eggs in my muffins but the choice is yours and you can certainly do water and flax as an egg to hold the mixture together.

Ok, so now for the recipe below!

Ingredients:

• 1 1/2 cup gluten free oats (I love bobs Red Mill Organic)

• 2 small to medium ripe bananas

• 1 - 2 Eggs (depending on the protein amount and your desired egg use you can use 1 or two - I prefer 2 here)

• 4-5 dates soaked in 1/2 cup water for 30-45 min

• One scoop vanilla plant protein

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 2 tbsp chia seeds

• 1 tbsp hemp seeds

• 1/2 tsp baking soda

Directions:

1. Preheat oven to 350 degrees

2. Place oats, protein, cinnamon & baking soda in blender to mix well into flour consistency

3. Remove dry mixture and place into large mixing bowl. Mash banana into bowl with oat mixture and mix well.

4. Blend water and date mixture in blender until a thick sticky mixture. pour into banana and oat mixture and mix well.

5. Add eggs to oats and banana mixture along with cinnamon and chia seeds. Mix well or use hand blender to mix well.

6. Line baking tray with silicone or paper cups and pour mixture into cups. This mix makes 9 medium-large muffins. Top with hemp seeds.

7. Bake at 350 for 20-25 minutes or until lightly browned at the top.

8. Remove from oven and let cool on wire rack before removing silicone baking cups. Store in airtight container or bag and refrigerate to keep for 5-7 days. Freeze to store longer.

I hope you enjoy! Please comment below if you like this recipe and I’d love for you to share on Instagram with me @AngieReneeWellness or share with your friends!

As always, I have this blog because I have a passion for food and passion for providing healthy recipes for those that want ideas for healthier living.