Chia Seed Banana Muffins – Superfood Breakfast Muffin Recipe

I love cooking. I hate cleaning. If you’re nodding along, you’re my people. There’s nothing more soul-crushing than finishing a fantastic meal only to be greeted by a mountain of dirty bowls, spatulas, and measuring cups.

That’s why I’m obsessed with recipes that deliver maximum flavor with minimal cleanup. My latest triumph? Chia Seed Banana Muffins – Superfood Breakfast Muffin. It’s a delicious, healthy breakfast that comes together in one bowl. Yes, you read that right. One bowl, one spoon, and you’re done. If you love easy comfort food, you should also try our Crock Pot Taco Chili for busy nights.

We’re talking about a moist, tender muffin packed with superfood power. It satisfies your sweet tooth without the guilt and, more importantly, without the sink full of suds. Let’s get baking and keep that kitchen clean.

Recipe Overview

Here’s the quick lowdown on what we’re making today. This is your at-a-glance guide to this simple, satisfying bake.

• Cuisine: American
• Category: Breakfast, Snack
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

The Magic of a One-Bowl Wonder

I live for recipes like this. The beauty of a one-bowl method isn’t just the lack of cleanup, though that’s a huge win. It’s about simplicity and speed.

You literally mix everything in a single large bowl. No creaming butter and sugar in one bowl, mixing dry ingredients in another. It all happens together, creating a batter that’s incredibly easy and mess-free.

All You Need (One Bowl & These Ingredients)

Gathering your tools and ingredients is the first step to a stress-free baking session. You’ll be amazed at how little you need to pull out of the cabinets.

For tools, you just need one large mixing bowl, a muffin tin, and a fork or whisk. That’s it. The ingredients are mostly pantry staples, with a couple of superfood stars to make it special.

PREPARATION

Here is everything you’ll need to make these delicious muffins. I promise, it’s a short and sweet list. If you’re looking for another comforting pasta dish, don’t miss our irresistible Crack Chicken Stuffed Shells.

• 3 large, very ripe bananas
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/2 cup maple syrup or honey
• 1 large egg
• 1 tsp pure vanilla extract
• 1 1/2 cups whole wheat flour (or all-purpose)
• 1/4 cup chia seeds
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup chopped walnuts or chocolate chips (optional, but highly recommended!)

My “Less Mess” Cooking Method (Step-by-Step)

Follow these simple steps for perfect muffins every time. I’ve included my best tips for keeping the process clean and efficient.

Recipe

Chia Seed Banana Muffins – Superfood Breakfast Muffin Recipe

Make Chia Seed Banana Muffins – Superfood Breakfast Muffin Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 10 min | Cook: 25 min | Total: 35 min

Serves: - 4 + bites

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PREPARATION

1

3 large, very ripe bananas

2

1/3 cup melted coconut oil (or vegetable oil)

3

1/2 cup maple syrup or honey

4

1 large egg

5

1 tsp pure vanilla extract

6

1 1/2 cups whole wheat flour (or all-purpose)

7

1/4 cup chia seeds

8

1 tsp baking soda

9

1 tsp ground cinnamon

10

1/2 tsp salt

11

1/2 cup chopped walnuts or chocolate chips (optional, but highly recommended!)

My “Less Mess” Cooking Method (Step-by-Step)

1

First, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This is your only prep work, and it makes cleanup a total breeze.

2

In your one large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine and add great texture.

3

To the same bowl, add the melted coconut oil, maple syrup, egg, and vanilla. Whisk it all together until it’s perfectly combined and smooth.

4

Now, sprinkle the whole wheat flour, chia seeds, baking soda, cinnamon, and salt directly on top of the wet ingredients. Gently fold everything together until the flour is just incorporated. Do not overmix!

5

If you’re using walnuts or chocolate chips, fold them in now. This is where you make these muffins your own. A little extra chocolate never hurt anyone.

6

Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Pop the tin into the preheated oven and bake for 20-25 minutes.

7

You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Enjoy your homemade Chia Seed Banana Muffins – Superfood Breakfast Muffin Recipe!

Nutrition Information

Fiber-Rich: Thanks to the whole wheat flour and chia seeds.

Natural Sweetness: Sweetened primarily with banana and a touch of maple syrup.

Healthy Fats: From the coconut oil and chia seeds for sustained energy.

Omega-3s: Chia seeds are a fantastic plant-based source.

No Refined Sugar: A truly wholesome start to your day.

Did You Make This?

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1. First, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This is your only prep work, and it makes cleanup a total breeze.
2. In your one large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine and add great texture.
3. To the same bowl, add the melted coconut oil, maple syrup, egg, and vanilla. Whisk it all together until it’s perfectly combined and smooth.
4. Now, sprinkle the whole wheat flour, chia seeds, baking soda, cinnamon, and salt directly on top of the wet ingredients. Gently fold everything together until the flour is just incorporated. Do not overmix!
5. If you’re using walnuts or chocolate chips, fold them in now. This is where you make these muffins your own. A little extra chocolate never hurt anyone.
6. Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Pop the tin into the preheated oven and bake for 20-25 minutes.
7. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Pro-Tips for Perfect One-Bowl Baking

A few simple tricks can elevate your muffins from good to great. These are the little things I’ve learned from my own messy—and not-so-messy—kitchen experiments.

First, don’t overmix the batter. Once you add the flour, stir until it’s just combined. Overmixing leads to tough, dense muffins, and we want them light and fluffy.

Second, make sure your bananas are seriously spotty and brown. The riper they are, the sweeter and more flavorful your muffins will be, naturally reducing the need for extra sugar.

Finally, use a large enough bowl. It seems obvious, but a cramped bowl is a spill waiting to happen. Give yourself plenty of room to fold and stir comfortably.

Storing & Reheating (Easy!)

Keeping your muffins fresh is just as simple as making them. I love having a batch on hand for busy mornings all week long.

Let the muffins cool completely. Then, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully for up to 3 months.

To reheat, just pop a frozen muffin in the microwave for 30-45 seconds. It will taste just-baked and fill your kitchen with that wonderful warm banana bread aroma all over again.

Nutrition Notes

This isn’t just an empty calorie treat. We’ve packed some serious nutrition into these portable breakfast bites.

• Fiber-Rich: Thanks to the whole wheat flour and chia seeds.
• Natural Sweetness: Sweetened primarily with banana and a touch of maple syrup.
• Healthy Fats: From the coconut oil and chia seeds for sustained energy.
• Omega-3s: Chia seeds are a fantastic plant-based source.
• No Refined Sugar: A truly wholesome start to your day.

If you enjoy this easy one-bowl approach, you’ll love our rich and flavorful Hearty Chicken Lasagna Soup for another comforting meal.

Your One-Bowl Questions, Answered

I get a lot of questions about this method. Here are answers to the most common ones to set you up for success.

Can I use a different type of flour?

Absolutely! All-purpose flour works perfectly in a 1:1 swap. For a gluten-free version, I recommend a 1:1 gluten-free baking blend. The method remains exactly the same.

My bananas aren’t ripe enough. What can I do?

No worries! Place unpeeled bananas on a baking sheet and bake at 350°F for about 15 minutes, until the skins are black. This mimics the ripening process and gives you the soft, sweet bananas you need.

Can I make this as a loaf of banana bread instead?

You sure can. Pour the batter into a greased 9×5 loaf pan and bake at 350°F for 50-60 minutes. The one-bowl magic works just as well for a classic banana bread recipe moist loaf.

And there you have it. A delicious, healthy breakfast that respects your time and your disdain for dishpan hands. This recipe is proof that you don’t need a complicated process or a pile of dirty dishes to create something truly wonderful.

So go ahead, whip up a batch of these superfood muffins. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!