So I bought this:
And I drank it. Sort of…
It actually took me a little while to get on board with Kombucha drinks, and the same goes for chia seeds. I’m now at the point where I enjoy both, so when I saw this little guy chillin’ in the cooler, I thought: why not? Well, friends, to say the least, it was interesting. Kind of like not-quite-solid jello, but with little tiny balls of a little extra something-something strewn throughout. I’m not sure if I just need to get used to it, or if it’s just not going to happen for me, but I’ll keep you posted. I’m sure you’re riveted by this little adventure.
Moving on… You guys, I MADE SOMETHING! Just kidding, I’ve totally been cooking this whole time, I just haven’t really been sharing as much. And just for the record, baking a frozen pizza is cooking. Just so we’re clear.
Anyways, I made these muffins a few weeks ago, and they were simply delightful. Should you find yourself with some ripe bananas and an adorable jar filled with chia seeds, well then I highly recommend you give them a whirl!
Seriously, how cute is this jar? It’s got a little chalkboard space to write what the contents of it are. For about 2 weeks, I took the last one and left it empty and wrote “Your Soul” on it. When Brandon finally discovered it he was fairly amused. (I got them here, fyi.)
Whole Wheat Banana Chia Muffins
You’ll Need:
2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large ripe bananas, mashed
1/2 cup light brown sugar
2 eggs
1/2 cup coconut almond milk (or regular milk, your preference)
1 tsp. vanilla extract
1/4 cup unsweetened applesauce
1/4 cup chia seeds
Directions: Preheat oven to 375, and line a muffin tray with liners, sprayed lightly with cooking spray. In a large bowl, combine dry ingredients, except the chia seeds. In a separate bowl, combine bananas, chia seeds, eggs, milk vanilla and applesauce. Combine. Spoon into muffin liners, until no more than 3/4 full. Place in the oven for about 16-20 minutes, or until a toothpick comes out clean. Cool on a wire rack for about 5 minutes before serving. Makes about 12 small/medium muffins.
So turns out chia seeds in muffins? Delightful. In oddly flavored beverages? Well, the verdict is still out on that one.
Do you use chia seeds? What’s your favorite way to use them? Personally, I also enjoy putting them in my cereal and in yogurt and smoothies.
