Banana-Peanut Butter Chia Seed Muffins

Name: Banana-Peanut Butter Chia Seed Muffins
Prep time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 1/2 cup Gold Medal™ unbleached all-purpose flour; 1/2 cup Gold Medal™ whole wheat flour; 3/4 cup ground Nature Valley™ peanut butter crunchy granola bars (about 3 packages); 1/3 cup packed light brown sugar; 1 tablespoon baking powder; 1 cup milk; 1/2 cup creamy peanut butter; 1 ripe large banana, mashed; 1 egg; 2 tablespoons vegetable oil; 1 teaspoon vanilla; 1 tablespoon chia seeds

1 Ratings

3 Comments

Prep 15 min
Total 45 min
Servings 12

Made with bananas, peanut butter, and chia seeds, these muffins pack a lot of healthy elements into one breakfast treat. MORE+ LESS-

By Girl Versus Dough

Updated March 15, 2017

Ingredients

1/2

cup Gold Medal™ unbleached all-purpose flour

1/2

cup Gold Medal™ whole wheat flour

3/4

cup ground Nature Valley™ peanut butter crunchy granola bars (about 3 packages)

1/3

cup packed light brown sugar

tablespoon baking powder

cup milk

1/2

cup creamy peanut butter

ripe large banana, mashed

egg

tablespoons vegetable oil

teaspoon vanilla

tablespoon chia seeds

Steps

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1

Heat oven to 350°F. Line a 12-cup muffin tin with paper baking cups.
2

In a large bowl, whisk together flours, ground granola bars, brown sugar and baking powder.
3

In another medium bowl, whisk together milk, peanut butter, mashed banana, egg, vegetable oil and vanilla until smooth.
4

Add wet ingredients and chia seeds to dry ingredients. Stir until just combined.
5

Divide batter among paper baking cups. Bake muffins until a toothpick inserted in the center comes out clean, about 20-25 minutes. Remove from oven. Remove muffins from muffin tin and cool on a cooling rack.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 15mg; 6%
Sodium: 230mg; 10%
Potassium: 170mg; 5%
Total Carbohydrate: 27g; 9%
Dietary Fiber 2g 9% Sugars 12g
Protein: 6g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Raise your hand if you’ve ever tried kefir, safflower oil, chia seeds or teff! Raise your hand if you’ve ever even heard of kefir, safflower oil, chia seeds or teff! Now raise your hand if you know what to make with kefir, safflower oil, chia seeds or teff! If there are crickets in the background, I don’t blame you. Until I wrote this post, I’d never tried any of these ingredients before – let alone knew what to make with them or what they tasted like. The good news is they all taste great and are surprisingly versatile -- the bad news is... well, there isn’t any. It’s all good. Especially because if you hold tight with me as we talk all about these new fancy food trends, you’ll get a recipe for Banana-Peanut Butter Chia Seed Muffins that taste AMAZING. Let’s talk about food, baby!First up, the lovely grain called teff. Teff flour is the grain really fine-ground so you can use it as flour. You can find both versions in most grocery stores, but definitely in specialty stores. Why is it so dang popular? Because it packs a serious wallop of nutrition -- calcium, fiber and protein can all be found in what is known as the smallest grain in the world. You can cook the light, nutty-tasting whole grain like you would oatmeal, or you can turn it into polenta, add it to meatless burgers or use the flour version in your favorite baked goods. Bonus fact: it’s gluten free!Next, we have kefir. Not going to lie -- the first time I tried the stuff, it was no picnic. It’s kind of a cross between tangy yogurt and milk, so my brain was all confuzzled on the texture and taste and didn’t know what to make of it.
But now that I know it makes a killer smoothie or parfait, I don’t know if I’ll ever be able to part with it. Plus, the nutrition is out of this world – hello, probiotics and protein! You can also use it in place of yogurt, sour cream and buttermilk in your favorite dips and baked goods, but once you put it in the oven, most of the nutrients will be zapped out. Still tasty, though.On to safflower oil! This was the most familiar trendy ingredient to me, but I’d never actually tried it before. I had no idea what I was missing – not only is it lighter and better for you than many other oils, but it tastes really, really ridiculously good. People love it for its high smoke point, making it ideal for deep-frying. There are two types of safflower oil, too: one with monounsaturated fats and the other with polyunsaturated fats. Pay attention to which one you buy, because while the one with monounsaturated fats is ideal for cooking with heat, the other one turns rancid when heated and is best only for salad dressings. Finally, let’s discuss ch-ch-ch-chia seeds! These little guys are super trendy, super nutritious and super flavorful, which is why people regard them as a superfood. There’s a mega amount of fiber in each seed, and they’re kind of magical – if you mix them together with water, they make a chia gel, which can be used in place of eggs in baked goods or in drinks and smoothies. You can also sprinkle the stuff on top of your morning cereal for extra oomph right before or after a workout. Orrrrr... you can toss a handful into these delectable banana peanut butter muffins. These Banana-Peanut Butter Chia Seed Muffins are the best breakfast ever. You’ll be full for hours and hours. So there you have it, folks! Four funky, fancy food trends for you to try!
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