Whole wheat banana chia muffins are light and fluffy without butter, oil, or refined sugars. These healthy muffins feature chia seeds for added nutrition and make a great breakfast or snack! Under 150 calories each.
It only seems fitting that in the aftermath of Halloween we take a second to turn our attention to something healthy.
Are you stuck with (a ton) of extra candy like we are? I knew we’d have a small turnout, but you can’t just buy one little pack of Twix, can you? That’s a surefire way to guarantee you’ll have a crowd lining up down the driveway.
Of course I always buy candy that we like to eat, so in the face of a surplus after the fact I wanted to stock the cabinets with something a little bit healthier. These banana chia muffins totally fit the bill as a part of a healthy breakfast or a smart anytime snack.
And opening the bag and grabbing a muffin is juuust as easy as unwrapping a Reese’s.
Making muffins vs. quick breads
One thing I love about muffins is that they’re easily converted to a quick bread recipe and vice versa.
These chia seed muffins are a spin off of my naturally sweetened banana bread recipe, with a few twists.
When it comes to muffins vs. quick breads, you’ll want to bake muffins at 25°F higher than you would a quick bread recipe. The bake time will be much lower too, so you’ll want to adjust that as well.
I bake my banana bread at 325°F in a 9″x5″ loaf pan for around an hour, but these muffins I bake at 350°F for around twenty minutes. Much quicker!
In addition to classic muffin ingredients such as leavening, milk, and eggs, these muffins feature a several healthy swaps to make these a better-for-you breakfast recipe. These include using:
- white whole wheat flour (instead of all-purpose)
- Greek yogurt (in place of oil or butter), and
- maple syrup (instead of refined sugar)
While chocolate chips are a no-brainer when it comes to banana bread, I kept things on the healthier side with stirring in a quarter-cup of chia seeds here.
That’s not to say that chocolate chips couldn’t be stirred into this recipe if the craving strikes, but may I suggest my chocolate chip banana crumb cake recipe if that’s the case instead? 😉
Here’s how to make it
I love muffin recipes for their simplicity! The wet and dry ingredients are mixed separately, then mixed together until just combined. Then any add-ins are stirred in.
After that the batter is portioned out evenly in your prepped muffin tin and baked until a tester comes out clean.
My preference for muffins is to simply spray my non-stick muffin tin with cooking spray and forgo using muffin liners. But if you’d prefer to use liners, I find giving them a little spritz with cooking spray helps the liners release cleanly from the muffins.
In the past I would hate when muffins get stuck to the liners when you peel them off, but a quick spray of cooking spray helps resolve that issue.
- As the recipe is written, the calorie count is estimated to be just under 150 calories per muffin.
- Any milk variety will work, as will subbing in all-purpose flour or the same amount of honey for the maple syrup.
- Using a cookie scoop is a less-mess way to transfer batter into the muffin tin. It also makes it easy to evenly dispense batter into each cup, too.
Healthy Whole Wheat Banana Chia Muffins
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/8 tsp ground nutmeg
- 2 overripe bananas
- 2/3 cup milk, any variety (I used almond)
- 1 5.3-oz container Greek yogurt (about 1/2 cup)
- 1/3 cup maple syrup
- 2 eggs
- 1/4 cup chia seeds
- Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray and set aside.
- Add flour, baking powder, salt, cinnamon, baking soda, and ground nutmeg to a bowl and whisk to combine.
- Add bananas, milk, yogurt, maple syrup, and eggs to a separate bowl and mix until light and creamy.
- Add dry ingredients to the bowl with the wet and mix until just combined.
- Stir in chia seeds.
- Divide muffin batter equally between the twelve muffin cups and bake for 18-21 minutes, or until the tops spring back when lightly pressed and a tester inserted into the tallest part of the muffin comes out clean. Let muffins cool in the tin for 10 minutes, and then remove to cool completely on a wire rack.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.