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These Paleo Banana Chia Muffins are a delicious, healthy breakfast option that are gluten-free, grain free, and naturally sweetened.
Happy Monday! I feel like the weekend went by too quickly, but here we are at the beginning of another week. Let’s make the most of it! I am excited about my new workout series coming to the blog soon, stay tuned for that, and keep an eye on my YouTube Channel. I will post a VLog soon introducing the series, and then every week (hopefully) I will be releasing a new at-home workout!
Last week I had some leftover ripened bananas that needed to be used, so I made my fluffy banana pancakes for breakfast, but I still had leftover bananas. And a sudden desire to make muffins! So I put this recipe for paleo banana chia muffins together and was pleasantly surprised with how they tasted.
These paleo banana chia muffins aren’t just tasty, but they’re healthy too! The bananas and chia seeds add a healthy amount of fiber, and these are naturally sweetened with honey and applesauce, so no processed sugars!
These are made with cassava flour, so they’re gluten free, grain free and dairy free. These muffins are also pretty simple to make and didn’t take too much time. I loved these muffins, and so did my husband. So much so that I had to put some aside for me in a labeled ziploc bag so that he wouldn’t eat them all and I’d still have some for myself!
- 1 cup mashed banana about 3 bananas
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup coconut oil melted
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 3/4 cup cassava flour
- 1/3 cup chia seeds
Preheat the oven to 325 degrees Fahrenheit. Grease a 12-cup muffin tin.
In a large bowl, add the mashed banana, eggs, almond milk, honey, applesauce, vanilla extract, and coconut oil. Beat together until everything is well combined.
Add in the cassava flour, baking soda, salt and cinnamon and mix until well combined.
Add in the chia seeds, and mix just until everything is combined.
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. Bake the muffins for 24-26 minutes, until a toothpick comes out clean when inserted.
Let cool. Then serve and enjoy!