Banana Lemon Chia Muffins

These banana lemon chia muffins will be your new favorite snack — they’re moist and fluffy with a lightly sweetened and bright flavor plus extra nutrition by way of chia seeds, banana, lemon and oat flour.

I’ve never met a muffin I didn’t like. What makes them even better is when I can make a batch in my own kitchen that tastes just as good as bakery style, but is made with simple, nourishing ingredients, sweetened naturally and packs extra nutrition.

Extra ripe bananas laying on your counter? If so it’s time to whip up a batch of these muffins that pair well with coffee, or as an afternoon snack with nut butter drizzled on top! These banana and lemon infused muffins are light fluffy, low in sugar and contain fiber, potassium and vitamin C by way of bananas, chia seeds and lemon juice.

To be a little extra I topped these muffins with a lemon maple glaze but they are also awesome on their own or with a little peanut butter or almond butter. These citrus infused muffins are part of citrus week that I’m hosting this week on Instagram!

what makes these muffins nutritious

What I like about these muffins is that they are lightly sweetened, and have extra nutrition from banana, chia seeds and lemon. Chia seeds are small but mighty when it comes to nutrition. They contain plant-based protein, fiber and healthy omega-3 fatty acids.

It’s super easy to add them to baked goods, yogurt bowls, puddings and more!

ingredients for banana lemon chia muffins

• almond flour
• oat flour or oats (gluten free or regular)
• eggs
• ripe bananas
• lemon
• chia seeds
• maple syrup
• coconut oil
• almond milk
• vanilla
• baking soda
• salt

how to make your own oat flour:

No oat flour? Don’t worry! You can easily make your own at home. Simply pulse oats in a food processor or high speed blender until they start turning into flour. You will likely need a little more than (a 1/4 to 1/2 ) to get the suggested yield of the recipe of 1 cup.

Banana Lemon Chia Muffins

Maggie Michalczyk, RDN

Banana lemon chia muffins are a fun and nutritious snack or treat anytime. They're made with simple ingredients, and have a lightly sweetened tartness that you'll love!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Servings 12 muffins

Equipment

• 2 mixing bowls
• 1 Whisk
• 1 wooden spoon
• 1 grater
• 8-12 muffin liners
• 1 muffin tin

Ingredients

  

For the muffins

• 1 cup oat flour*
• 1 cup blanched almond flour
• 3/4 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 2 very ripe medium-sized bananas
• 2 eggs
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1 tbsp. coconut or avocado oil
• 2 tsp. lemon zest
• 1 tbsp. lemon juice
• 2 tbsp. chia seeds

For the lemon maple glaze

• 1/2 cup powdered sugar
• 1 tbsp. lemon juice
• 1 tbsp. maple syrup

Instructions

 

• Preheat oven to 350 degrees F. Line a muffin tin with muffin liner and spray with cooking spray to prevent from sticking.
• In a large bowl, whisk oat flour, almond flour, cinnamon, baking soda, and salt.
• In another bowl, mash the bananas and mix together with eggs, maple syrup, vanilla, almond milk, coconut oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until combined.
• Fold in the chia seeds and use a cookie scoop to divide the batter evenly into the muffin tins. Bake for approximately 20-22 minutes.
• Whisk together the ingredients for the lemon maple glaze (add more lemon juice or almond milk to thin it out if needed)
• Once the muffins have slightly cooled drizzle a little over each one, and enjoy!

Notes

*If you don’t have oat flour simply pulse oats in a food processor or high speed blender until they turn into a flour-like consistency.

Keyword almond flour muffins, banana lemon muffins, banana muffins

more nutritious treat recipes you are sure to love

• pumpkin chickpea blondies {GF & DF}
• lemon sugar cookies {grain free & vegan option}
• blueberry lemon oatmeal cups {GF & DF}
• pumpkin protein energy balls {GF & DF}

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