Egg Free Banana Muffins

Did you know that Chia Seeds make fantastic egg replacements? Just soak it in milk until it puffs up into a Chia Seed pudding and use that in baking. It's also a super food! Bonus! Packed full of antioxidants, omega 3 fatty acids, calcium magnesium, phosporus. It is also an excellent source of fiber and protein.

Mess Level: Not too messy at all! It doesn't crumble easily. Usually dumpling just drops it whole.

Perfect for: Meals at cafes/restaurants or on the go snack. It isn't too messy, so you don't have to feel too bad about the muffins dropping on the floors.

Ingredients:

- 3 tbp Chia Seeds

- 160ml Milk (dairy or non-dairy)

- 200g mashed very ripe bananas

- 180g Flour

- 2 tsp baking powder

- 1 tsp cinnamon

- 3 tsp oil (Choose an oil that doesn't have a strong taste, I used avocado oil)

Method:

1. Stir in Chia Seeds into milk and set aside

2. Place banana into a large bowl, add flour, baking powder and cinnamon, stir to combine.

3. Fill mini muffin tin to just under edge.

4. Bake for 22-24 minutes at 180 degrees.

Storage:

Can be stored in airtight container for up to 5 days or in freezer for 3 months. To defrost, just leave at room temperature for a few hours. I normally take it out in the morning from the freezer for lunch time.

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