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Banana Chia Seed Cinnamon Muffins with Pecans

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Well, that title is a mouthful. And my mouth is full of delicious banana chia seed cinnamon muffins with pecans. 🙂 I love the combination of cinnamon and banana, as well as the crunch from the chia seeds and the pecans in these muffins.

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I always feel awkward saying the word pecan. I’m never quite sure whether it’s pee-CAN, or PEE-cahn. So if you have the same issue and have walnuts on hand, feel free to use those instead. No ambiguity there, you won’t have to feel awkward telling people what is in these muffins. And there’s definitely nothing awkward about how delicious these muffins are!

Does anyone else out there buy too many bananas secretly hoping that you won’t get to eat all of them, so you can make banana bread out of the over-ripe bananas?
I used this recipe as a guide but modified it a little bit. I used less sugar (they still turned out sweet!), substituted canola oil for the butter, and added vanilla, lots of cinnamon, and pecans. Oh, and I made these into muffins instead of a loaf of banana bread.
I find that it is much easier to control how much I eat when I have pre-divided portions in front of me, such as muffins versus bread. I will definitely stop after eating 1 muffin, but it is harder not to go for a second slice of banana bread. Muffins are also great for freezing and then re-heating for a quick snack, so that’s what I’ll be doing to make sure we don’t end up eating 5 muffins each in one day.

banana chia seed

As I said before, white whole wheat flour is my friend. I substitute it anywhere that a recipe calls for all purpose flour.

Banana Chia Seed Cinnamon Muffins with Pecans

Makes 10 muffins. Total time: 25 minutes + 5 to 10 minutes for them to cool.

  • 2 cups white whole wheat flour
  • 2 tablespoons Chia Seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas
  • 1 egg
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1/4-1/3 cup pecans, crushed
  • Cupcake/muffin liners, optional
1. Preheat oven to 350F.
2. Combine all the dry ingredients – flour, chia seeds, cinnamon, baking powder, baking soda, salt – in a large bowl.

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3. In another bowl, mash the ripe bananas. Add the egg, sugar, oil, and vanilla and mix well.

banana chia seed

4. Add the wet ingredients to the dry ingredients and stir until mostly combined.

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5. Add the pecans and incorporate them into the batter until everything is combined. Do not overmix!
6. Use an ice cream scoop or a large spoon to add the batter to a well greased muffin pan, or into the muffin liners.

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7. Bake for 15-18 minutes at 350F, or until a toothpick inserted into the center comes out clean.

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8. Allow to cool and enjoy!
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 Try not to eat them all at once!
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7 thoughts on “Banana Chia Seed Cinnamon Muffins with Pecans

    1. Good to know that it’s just a regional thing! I’ve always awkwardly mumbled the word (probably turning red in the meantime), but I’ll stop worrying about it.

      I think I am extra sensitive to it because English is my second language, so there have definitely been times when I thought I was saying things right without anyone correcting me out of politeness.
      Kate recently posted…Honey Ginger Tofu Veggie BowlsMy Profile

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