Banana Almond Butter Muffins with Chia Seed Swirl

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 2/3 cup creamy almond butter, divided
• 1/2 cup packed light brown sugar
• 1/4 cup neutral vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds
• 2 tablespoons milk

Method

1. 1

   Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease well.

2. 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. 3

   In a large bowl, mash the bananas until smooth, then whisk in 1/3 cup of the almond butter, brown sugar, oil, eggs, and vanilla extract until well combined.

4. 4

   Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain; do not overmix.

5. 5

   In a small bowl, stir together the remaining 1/3 cup almond butter, chia seeds, and milk until smooth and pourable.

6. 6

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

7. 7

   Spoon a small dollop of the almond butter-chia mixture onto the center of each muffin and swirl gently with a toothpick or skewer.

8. 8

   Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

   18:00 · Bake muffins
9. 9

   Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

   5:00 · Cool in pan