Now that I’m a temporary real housewife, or a “domestic technician” as my hubby calls it, is a busy job, but since I’m no longer working 10-hour days and commuting, I do have more time to exercise. So far, my days have been consisting of 2 daily dog walks – we live in a hilly neighborhood, so walks do require more effort, the gym or mountain biking. I have also been able to fit in a yoga class, which I really enjoyed.
Maybe it’s the meditative state that puts me into ease as I’m doing my best to balance while contorting my body into poses called downward dog or bird of paradise, or it could be the spiritual music and calming voice of the instructor, that makes me want to go back to yoga again soon.
After yoga class, I felt more Zen and healthier, which gave me the desire to bake something that would keep that feeling going beyond yoga class.
These banana chia seed muffins were perfect. Why chia seeds in these muffins? Well let me tell you…besides their nutty flavor, chia seeds are bursting with health-promoting nutrients like calcium, magnesium, and omega-3 fatty acids. They are a super food and quickly fill you up so you eat less.
Once you have finished baking these delicious and nutritious muffins, grab your self a cup of hot green tea, go sit in the most tranquil place that you can find, and enjoy the peaceful and ohm moment. Wow…I’m quickly getting use to my short-term career as a domestic technician.
By the way, I posted the 2 photos below on my Instagram while I was baking these after yoga class muffins (aka chia seed + banana muffins). Too bad I didn’t take these pics on my camera – I think they turned out to be pretty darn good.
- • 3 ripe bananas, mashed
- • 1-cup non-fat plain yogurt
- • ⅔-cup canola oil
- • ¾ cup agave syrup
- • 3 eggs
- • ½ teaspoon kosher salt
- • 1-teaspoon vanilla extract
- • 1⅔ cups all-purpose flour
- • 1-tablespoon baking powder
- • 1-cup chia seeds
- For the topping:
- • Chia seeds
- • 1 banana, sliced on the diagonal
- Preheat the oven to 350 degrees F. Line a muffin pan with cases.
- In a bowl, add the banana, yogurt, oil, agave syrup, eggs, salt and vanilla. With an electric beater, mix on low until you have a smooth puree.
- Add the flour and baking powder and with a wooden spoon, stir until just combined – be careful not to over mix or the muffins won’t be as light and airy.
- Stir in the chia seeds and let stand for 20 minutes – again being careful not to over mix. This process gives the chia seeds a chance to absorb the moisture and expand.
- Pour the batter into the muffin pan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 35 minutes, until risen and golden brown on top.
- Let cool in the pan for 5 minutes before transferring to a wire rack.