Banana Chia Breakfast Muffins with Blueberries & Pecans
Straight from the Indigo Kitchen, this recipe is great way to use up ripe bananas, to make these delightful and delicious breakfast muffins
Credited to: Indigo at One Aldwych
Kcal:
Difficulty: Pretty easy
Serves 6
30 mins cooking time
Ingredients
- 80g olive oil
- 110g light brown sugar
- 50g caster sugar
- 2 large eggs
- 200g ripe bananas, mashed
- 100g gluten-free plain flour*
- 1tsp gluten-free baking powder*
- 30g chia seeds
- 120g pecan nuts, chopped
- 300g fresh blueberries, halved
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat your oven to 180°C (160°C fan) and line a muffin tray with six paper cases, or grease well.
- Start by whisking the olive oil with both sugars and then crack in the eggs one at a time, whisking well after each addition. Finally, gently stir in the mashed banana.
- In a separate bowl, mix the flour, baking powder, chia seeds and a pinch of salt. Add this dry mix to the wet ingredients and fold gently, just until combined. Finally, fold in the chopped pecans and blueberries.
- Spoon the mixture into your prepared muffin cases, filling them about 85% full, to allow some room for them to rise beautifully in the oven. Bake for 25–30 minutes, until golden. If unsure whether they are cooked, simply insert a skewer into the centre of one of them and it should come out clean.
- While they’re still warm, brush the tops with warm apricot jam for a glossy finish, then scatter over some toasted flaked almonds.
- Let them cool just enough to handle, then tuck in.
