We love this vegan breakfast recipe for so many reasons. Least of which is the sneaky inclusion of an entire bottle of Mama Chia’s seed-filled drink. The rest of the ingredient list is packed with nutrition too, including almond butter and a freshly smashed banana.
If you’ve never tried a chia-based cookie or muffin before, this is a recipe to try! The moisture-absorbing seeds create great texture and pack a punch of delicious and healthy omega-3s plus protein. Serve up a batch for a lucky morning meeting or as a fun twist for an upcoming brunch spread. Serve topped with an extra dollop of almond butter and a slice of banana, plus a cold glass of almond milk!
Mamma Chia Banana Breakfast Muffins
Created by Sage Gordon
Makes 10 – 12 muffins
1 1/2 cups organic whole wheat pastry flour
3/4 cup organic oats
2 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp organic cinnamon
1/4 cup organic agave nectar
1/4 cup organic almond butter
1 cup organic banana, mashed
1 bottle Raspberry Passion Mamma Chia
In a small bowl, whisk together wet ingredients: agave nectar, almond butter, mashed banana, and Mamma Chia. In a medium bowl, combine dry ingredients: wheat pastry flour, oats, baking powder, salt, and cinnamon. Add wet to dry and mix until evenly moistened.
For smaller muffins, divide evenly into a 12-cup muffin tin. Can also make 10 large muffins in larger muffin tin. Paper muffin cups recommended.
Bake at 400 degrees for about 18 minutes, or until a wooden toothpick comes out clean.