May 7, 2015

Banana chia muffins

What’s new this week? I became a soccer Mum with my son’s first game of the season and I thought given my husband put his hand up to be a team Coach/Manager, my role would be to bring the traditional oranges for half-time and then some warm muffins for the end of the game.

Muffins are always a quick to make, quick to bake solution and I thought I would experiment; knowing very well that if they were to be unsuccessful kids would be harsh critics and either not eat or throw away and if they were good, well the rest goes without saying…empty wrappers and hardly a crumb in sight!

Luckily it was the latter that was the case on Saturday morning and given that the feedback was good I thought I would write them up; one problem…in a flurry of organisation that day, I neglected to record some of the quantities so had to re-run these super delicious muffins. They are really quite healthy as they are pumped with vitamins and minerals including potassium, calcium and magnesium along with protein and carbohydrates. There is only half a cup of coconut sugar which has a moderate Glycemic Index.  Kids need all of these nutrients to perform well in sports and replenish themselves after activity. Bananas as a key ingredient along with chia seeds and yoghurt are ideal for school children.

Time they took was 35-45 minutes from make to bake and they won’t last long!

Banana Chia muffins

Banana Chia muffins


1 1/2 cup self-raising flour sifted

1/4 cup coconut flour sifted

1/2 cup coconut sugar

2 teaspoon cinnamon

1 cup natural unsweetened yoghurt

30 gm chia seeds

3 medium – large bananas or 1 cup

1 teaspoon vanilla bean paste

3 large eggs

2/3 cup olive oil


1. Mix chia seeds into yoghurt.

2. Pre-heat oven to 180 C (or 170 C fan-forced) and line a muffin tray with cupcake cases.

3. Combine all dry ingredients together in a medium bowl.

4. In a large bowl whisk eggs with vanilla, olive oil and mix in bananas and chia yoghurt.

5. Fold in dry ingredients into the wet ingredients and spoon into muffin tray. Bake in oven for 20-25 minutes or until a skewer comes out clean.

6. Remove muffins after 10 minutes and place on a rack ready to serve.


Banana Chia muffins


  • Kirsty

    Made it to afternoon tea…. Thanks for posting the muffin recipe
    Substituted coconut flour with quinoa and used spelt flour b/c I always do but otherwise the same even had the coconut sugar in the cupboard that I haven’t used for ages. Doe it go rancid? As it has a very strong smell…

    • admin_ami

      Hi Kirsty, that’s a great substitute and will try that myself! Coconut sugar should last 1-2 years if stored in airtight bag correctly. Thanks for the feedback, these muffins are becoming a regular favourite in our house.

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