Chia Seed-Banana-Saskatoon Berry Muffins
This recipe for the wonderful breakfast muffin uses ground chia seed as the "vegan egg" (sometimes recipes call for flax—chia seed is a similar binder without the flaxy after-taste). Chia Seed also gives a nice satisfying spongy texture to the muffin! I use Saskatoon berries (also known as service berries, June berries, and other names) because they grow prolifically in my backyard and we love them, but you could substitute blueberries or dried cranberries or apricots or whatever you please!
Aquafaba
I also now use aquafaba in many of my vegan recipes, often in lieu of non-dairy milks. It is a good plant-based sub for egg white. Aquafaba (or "bean juice') is the liquid that we generally dump down the sink.
Ingredients
2 cups all-purpose organic flour
2 Tbsp. ground chia seed (I use a coffee grinder)
1 1/2 tsp. baking soda
1/2 tsp. salt
1 ripe banana, mashed
3/4 cup non-dairy milk (or a 1/2 cup milk and 1/4 cup quafaba, see note above)
1/2 cup maple syrup (or other sweetener)
1/4 cup melted coconut oil (or 1/3 cup olive oil)
1 Tbsp. apple cider vinegar
2 tsp. vanilla extract
1 1/2 cup Saskatoon (or other) berries
Instructions
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
To a bowl, add all dry ingredients: flour, chia seed, baking soda, and salt.
Mix until combined.
Add almond milk, maple syrup, oil, apple cider vinegar, mashed banana, vanilla, and stir well.
Add berries, and gently stir in.
Scoop batter into a greased metal or ungreased silicone muffin pan. Bake about 22 minutes, or until golden. Makes 10-12 muffins.
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