Eggless Vegan Banana and Chia Seed Muffins

For the second day of making Anti Inflammatory Diet, I opted to make a muffin with Banana, Walnut and Chia Seeds. I remember somebody had gifted us with Chia seeds, I realized it was Priya Srinivasan. And then in another meet, Priya Suresh gave us Black Poppy Seeds. I saw one packet tiny black seeds and assumed it to be chia seeds and even confirmed with my friends. I tried looking at the net for pictures. Both looked same from far.

Anyway I baked this delicious muffin and was happy with the results. Only thing left to confirm is to soak the seeds and see if it blots up or not. I would suggest you try these for a breakfast and feel happy indulging in a mildly sweet good filling muffin.

I was only able to click the step by step, and yes that cute heart and final clicks are Konda's handiwork!






Eggless Vegan Banana and Chia Seed Muffins

Ingredients

All purpose Flour /  Maida- 1/2 cup + (5 Tbsp + 1 tsp)
Olive Oil - 1/4 cup
Egg Replacer - 1 tbsp + 3 tbsp water
Chia seeds - 1/2 tbsp
Walnut flour, chopped - 3 tbsp
Sugar - 1/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Bananas, peeled and mashed 1/2 cup
Vanilla few drops
Walnut, chopped for topping

How to bake Eggless Vegan Banana and Chia Seed Muffins

Preheat the oven to 175 C

Grease and dust a 12 cup muffin pan or use paper liners.

In a bowl, mix the egg replacer with water and keep it aside.

In a bowl add the flour, sugar, Oil, Chia seeds, walnut pieces along with flour. Mix well. Then add the baking powder, baking soda, Banana puree. egg replacer.

Mix everything with a spatula.  The liquid should be enough to get the batter, if required add a tsp of water.

Using a mini ice cream scoop, fill the molds. Top with walnut.

Bake for 15 or until a skewer inserted in the muffins comes out clean.

Cool on a wire rack.

Serve warm
Notes:

The original recipe calls for 1 & 2/3 cup of flour. I halved the recipe, so I used 1/2 cup flour + 5 tbsp + 1 tsp flour.



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