Vegan Banana-Berry Muffins with Chia Seeds

They're vegan, they're healthy and they've got chia.  Chia is a hot new (read: ancient) food.  Think Flax a few years ago.  Chia a nutritious, whole food that is found native in Central and South America.  Traditionally, the seeds are soaked in water which turns into a gel that can then be added to other liquids for an energy drink packed with hydrating, superfood nutrients.  Chia can be sprouted and added to salads-remember chia pets?  And here I use it in another preparation by adding it to a baked good.  Chia contains, protein, fiber, omega 3 fatty acids and a slew of essential minerals. Want to learn more about Chia? Read it here

Vegan Banana-Berry Muffins with Chia

1 cup almond milk warmed to room temp
1 teaspoon apple cider vinegar
*2 very rip bananas
** 1/2 cup frozen berries
1/3 cup coconut oil
1/3 cup maple sugar
1 teaspoon vanilla
1 1/4 cup whole wheat flour
3/4 cup almond flour/meal
2 teaspoons cinnamon
2 teaspoons baking powder
1 tablespoon chia seeds
1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease muffin tins with coconut oil.

Measure almond milk into measuring cup and add apple cider to curdle milk. Set aside

In large mixing bowl add bananas and berries and mash together.  Add almond milk, coconut oil, sugar and vanilla.  Mix well.

In separate bowl combine flour, almond meal cinnamon, baking powder chia seeds and salt.  Whisk dry ingredients together.

Add dry ingredients to wet mixture and combine until wet and dry and thoroughly incorporated.  Divide batter evenly between the muffin cups.

Bake for 30-35 minutes and muffins are browned. 

*I prefer previously frozen over ripe bananas that I let defrost and excess liquid drain out
** When using frozen berries defrost overnight and let thaw in fridge in a fine mesh strainer over a bowl to remove extra liquid which can make muffins mushy.