These muffins are FIRE, ok? Full of fiber and sweetened with only fruit, these blueberry banana chia muffins are my fave afternoon snack. You know when that mid-afternoon hunger strikes and you, like, really, really want a donut? That’s when I reach for one of these. They also make such a great breakfast on the go (I like to top a warm muffin with plain greek yogurt in the A.M.) or a quick pre-workout snack. They’re also such a great option for a snack for your kiddos.
some great things about these muffins:
- they don’t spike your blood sugar like a normal muffin would that’s loaded with added sugar
- they’re full of fiber to actually make you feel fuller and control your blood sugar longer
- You can make these in a big batch and freeze a bunch of ’em. I literally just take one at a time out of the freezer and heat it up for 30 seconds. boom.
Blueberry Banana Chia Muffins
the go-to freezer-friendly breakfast or snack we all need in our arsenal
Ingredients
- 2 ripe bananas, mashed
- 1 cup plain greek yogurt I like 2% Fage
- 3 eggs
- 1 1/2 tsp vanilla
- 3/4 cup coconut oil
- 2 cups whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 cup chia seeds
- 1 cup blueberries
- 1/2 tsp salt
Instructions
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Preheat the oven to 375 degrees. In a large bowl, mash the banana. Mix in the Greek yogurt, eggs, vanilla and coconut oil (may want to heat the coconut oil for 10 seconds for easier mixing)
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Add the whole wheat flour, baking soda, baking powder, and salt. Mix well.
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Fold in chia seeds and blueberries. Bake for 15 to 18 minutes. Let cool before freezing! These can stay out for 2 to 3 days, but I prefer just freezing them all in a big container as soon as they're cooled.
