Move over banana bread and make room for this delicious and healthy Vanilla muffin recipe with oil, chia seeds and cacao nibs. You won’t want to miss out on these energy-boosting, high-protein banana breakfast muffins. These are so moist and have the most perfect fluffy texture.
I used Sunfood organic sweet cacao nibs for an added dose of chocolate but without all the sugar of chocolate. Cacao nibs are super low in calories and contain zero sugar. In fact, for 1 teaspoon it’s just 15 calories. These cacao nibs are packed with powerful antioxidants which can help reduce cell damage in your body protecting you against possible disease. They are also high in fiber, aiding in keeping our digestion moving along at a regular pace.
In addition, I added Sunfood organic chia seeds; an excellent source of fiber, which can improve heart health, reduce cholesterol levels, and promote intestinal health. They are also rich in omega-3 fats, antioxidants, and minerals.
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Why you will love this recipe
- Banana muffins are so easy to make, yet pretty hard to mess up. This recipe is based on a gluten-free 1 to 1 flour blend but can easily be made with full gluten flour.
- They make the perfect snack or morning breakfast with a cup of coffee.
Ingredients
Gluten free 1:1 flour: the base of our muffins. My go-to is Bobs Red Mill 1:1 gluten-free flour/Eggs: this recipe calls for 2 eggs which will help with the binding of our ingredients
Sugar: I used plain white sugar but you can also use coconut sugar
Baking soda: this is used as a leavening agent
Baking powder: helps give an additional ride to these banana breakfast muffins
Bananas: I didn’t use overripe bananas this time around, but feel free to use brown bananas if that is what you have.
Cinnamon: adds a nice aromatic flavor to these breakfast muffins.
Cacao nibs: adds a nice chocolate flavor without all of the sugar
Flax seeds: provide an extra boost of nutrients
Yogurt: I used vanilla bean yogurt for additional flavor, although plain can be used as well.
Vanilla extract
Coconut oil
Salt
Instructions
- First, line a cupcake pan with 10 liners. Preheat oven to 350 °F.
- In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Whisk well.
- In a large bowl, add bananas, yogurt, sugar, vanilla extract, eggs, and coconut oil. Mix on medium until fully combined.
- Combine the dry ingredients into the wet and stir with a rubber spatula until combined.
- Lastly, fold in the sweet cacao nibs and mix again.
- Using a 2 inch cookie scoop, fill the muffin liners about ¾ of the way.
- Bake for 22-27 minutes until a toothpick comes out clean.
Top Tips
Always make sure your eggs and yogurt have come to room temperature before using. Adding cold ingredients can cause your batter to become clumpy.
FAQ
Can I make these muffins dairy-free?
Yes, you can use dairy-free yogurt to make these breakfast muffins dairy-free.
Can I use regular flour for these muffins?
Absolutely, if gluten is not an issue in your household, feel free to use full gluten flour.
How do I store these banana breakfast muffins?
Because there is fresh fruit in this recipe, I prefer to store them in the refrigerator for 4 to 5 days. You can then either enjoy them straight out of the refrigerator or microwave for 10 to 15 seconds.
Can I freeze these banana breakfast muffins?
Absolutely place them in an airtight freezer-safe container for up to two months. Once you’re ready to serve them allow them to come to room temperature and store them in the refrigerator for 2-3 days.
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📖 Recipe
Banana Vanilla Muffin Recipe
Equipment
- Measuring cup
- Spoons
Ingredients
- 1 cup Gluten Free 1:1 Flour
- ¼ teaspoon Salt
- 1 tablespoon Sunfood organic chia seeds
- ¾ teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 Bananas Ripe
- ¼ cup Vanilla bean yogurt
- ½ cup Coconut oil melted and cooled
- 2 Eggs room temperature
- 1 ½ teaspoon Vanilla Extract
- ¾ cup Sugar
- ½ cup Sunfood organic sweet cacao nibs
Instructions
- In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Whisk well.
- In a large bowl, add bananas, yogurt, sugar, vanilla extract, eggs, and coconut oil. Mix on medium until fully combined.
- Combine the dry ingredients into the wet and stir with a rubber spatula until combined.
- Lastly, fold in the sweet cacao nibs and mix again.
- Using a 2-inch cookie scoop, fill the muffin liners about ¾ of the way.
- Bake for 22-27 minutes until a toothpick comes out clean.
Amy says
Thank you for sharing this recipe
Nora says
I am always on the lookout for recipes using chia seeds, and these muffins turned out perfectly! Thanks for the recipe!
Tisha says
This vanilla muffin recipe is simple, moist, and delicious, enhanced with chia seeds for a healthy twist.
Crisa says
This worked exactly as written, thanks!