Skip to Content
The Rachelle Béry online store is currently unavailable. We apologize for any inconvenience. Our stores remain open.

Banana and date muffins

Prep Time
10 mins
Total Time
20 mins
Serves
12

Ingredients

1
of PRANA organic ground black chia seeds
tbsp
6
water
tbsp
2 ¼
baking powder
tsp
3
very ripe bananas
3
maple syrup
tbsp
1
vanilla extract
tsp
¼
PRANA organic coconut oil
cup
2
spelt flour or all-purpose gluten-free flour
cups
½
ground nutmeg
tsp
½
PRANA unrefined Algarve sea salt
tsp
8
PRANA organic Medjool dates
1
PRANA organic whole black chia seeds
tbsp
Banana slices

Directions

Step 1
Preheat the oven to 350°F and grease or line a muffin tin with liner papers.
Step 2
In a small bowl, mix the ground chia, water and ¼ tsp baking powder. Let sit for 15 minutes until it forms a sticky liquid.
Step 3
Melt the coconut oil in a bain marie.
Step 4
In a large bowl, mash the bananas using a fork. Add the ground chia mixture, maple syrup, vanilla extract, coconut oil and dates.
Step 5
In a separate bowl, mix the flour, salt, the remaining 2 tsp baking powder and the nutmeg.
Step 6
Combine all ingredients and stir well until it becomes a smooth homogenized mixture.
Step 7
Pour the mixture into muffin cups.
Step 8
Decorate with a banana slice and sprinkle with chia seeds.
Step 9
Bake for 15 to 20 minutes.
Step 10
Remove from oven and let cool for a few minutes before removing the muffins from the tin.