Peanut Butter Granola Muffins with Chia Seeds

Peanut Butter Granola Chai Seeds Muffins

Chia Seeds: The Super-Seed

Growing up in the 80’s, who would have known that you could actually eat this and not just grow on a terra-cotta lamb. Ch-ch-ch-chia! Since those commercials long ago, I’ve seen chia seeds in recipes and in the store, but I really wasn’t sure what they were all about. Was it just another health trend? So, I bought a bag and then started researching about its wonders. This tiny seed is packed with nutrition! And…can be added to just about anything.

I was looking for a quick healthy breakfast/snack, when I saw a recipe for banana-peanut butter chia seed muffins by Girl Versus Dough (Stephanie) at Tablespoon. I took the idea of Stephanie’s muffins, but made it a gluten-free version instead.

I was so excited to make these — I actually forgot to add the chia seeds! I had about 9 muffin cups filled when I realized. The bag was right in front of me! My kitchen is not that big for things to get lost on the counter. I had to scrape out the batter from each paper baking cup back into the bowl and then add the chia seeds. Filling the muffin cups take two! At least the chia seeds made it into the delicious peanut buttery muffins.

The Tidbit   |   I used parchment paper cups and they came off the baked muffin super easy. If you want to keep the paper baking cups on, I’d use the regular paper ones.

Peanut Butter Granola Chai Seeds Muffins

Peanut Butter Granola Muffins with Chia Seeds
Serves: Makes 12
  • ½ cup gluten-free all-purpose flour
  • ½ cup oat flour
  • ¾ teaspoon xanthan gum
  • ¾ cup granola
  • ⅓ cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 large egg
  • 1 cup milk
  • ½ cup creamy peanut butter
  • 2 tablespoon canola oil
  • 1 teaspoon vanilla
  • 2 tablespoon chia seeds
  1. Preheat oven to 350°F. Line muffin tin(s) with paper baking cups and set aside.
  2. In a large bowl, whisk together flours, xanthan gum, granola, brown sugar and baking powder. Add chia seeds.
  3. In separate bowl, whisk together egg, milk, peanut butter, canola oil and vanilla until smooth, about 3-4 minutes.
  4. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. (Don't over mix.)
  5. Divide batter among paper baking cups, filling about two thirds.
  6. Bake muffins about 20-25 minutes or until a toothpick comes out clean.
  7. Remove from oven and cool on a cooling rack.
 This post was shared with Made By You MondaysWaste Not Want Not Wednesday, Gluten-Free Wednesdays,  Allergy Free WednesdayCreate It Thursday and Gluten Free Fridays.


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