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.
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.
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