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Banana Walnut and Chia Seed Muffins

  • Author: Sara Haas


A delicious mini muffin packed with nutrition.


  • 1 ½ teaspoons chia seeds
  • ¼ cup water
  • 1/4 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 ½ cup mashed ripe banana
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2/3 cup finely chopped walnuts


  1. Preheat the oven to 350’F and line mini-muffin pan(s) with paper liners or spray with cooking spray.
  2. In a measuring cup combine the chia seeds and the water. Stir vigorously then let sit for 10-15 minutes, until a gel forms.
  3. In a mixing bowl, cream together the butter and sugar. Mix in the chia mixture, banana and eggs.
  4. In a separate bowl whisk together the flours, baking powder, baking soda, salt and cinnamon. Gently stir dry mixture into the wet mixture until just moistened, then gently fold in the walnuts.
  5. Using a small cookie scooper or a tablespoon, fill cups with batter, about two-thirds full. Bake for 12-15 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
  6. Let cool, remove from pan and repeat with remaining batter.


  • Serving Size: 24
  • Calories: 110
  • Sugar: 7
  • Sodium: 69
  • Fat: 4
  • Saturated Fat: 2
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 2
  • Cholesterol: 21

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