Raul and I are CHIA fans and are always on the lookout for a great chia book and chia recipe to make and share! Our chia sits in a sugar-shaker, you know the old-timey diner kind, in our kitchen, and we make an effort to sprinkle, shake and eat chia as often as possible. (Note: Our favorite Chia Seed is from Bob’s Red Mill and we get it at our local Whole Foods)
We had tried all of the Mamma Chia drink flavors at our local Better Living Show in Portland, OR back in 2012, and thought they were pretty dang tasty. So when we were contacted by the folks at Mamma Chia with this recipe, we were eager to give it a try!
But first, for those not familiar with the miracle seed chia, we thought you might like a bit of background on it and the Mamma Chia Brand…
According to chia expert Wayne Coates:
“Chia, a tiny seed that the Aztecs used for centuries as a super food, provides a complete source of dietary protein with more omega-3 fatty acids than salmon and more fiber—but fewer carbs—than rice, grains, and corn. In fact, chia is a gluten-free natural appetite suppressant that helps regenerate muscle, sustain energy, and balance blood sugar.”
For those looking for a great book on chia, including lots of tasty recipes, check out Wayne’s book, Chia: The Complete Guide to the Ultimate Superfood. This book has been an invaluable resource for Raul and I in our quest to ‘live well’.
Mamma Chia is the first organic, chia-based food and beverage company and founder and CEO, Janie Hoffman started the business on a small organic farm in rural San Diego. She was on a quest to find an ideal diet for her own health and fell in love with the magic of chia and quickly discovered this amazing little seed was providing a powerful vitality boost and was instrumental in addressing some challenging health issues related to longstanding autoimmune disorders.
One of my favorite things about chia is that you can eat it straight from the package without the prep work of flax seed; chia is very, very versatile, incredibly healthy for you and has a long shelf life, unlike flax that has to be ground-fresh to get the benefits.
But enough of chia 101… let’s get to the Mamma Chia Banana Breakfast Muffins! Try them for yourself and let us know what you think!
Recipe created by: Sage Gordon
* 1 1/2 cups organic whole wheat pastry flour
* 3/4 cup organic oats
* 2 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon organic cinnamon
* 1/4 cup organic agave nectar
* 1/4 cup organic almond butter
* 1 cup organic banana (mashed)
* 1 bottle Raspberry Passion Mamma Chia
In a small bowl whisk together agave nectar, almond butter, mashed banana, and Mamma Chia (all wet ingredients). In a medium bowl combine wheat pastry flour, oats, baking powder, salt, and cinnamon (dry ingredients). Add wet to dry and mix until evenly moistened.
For smaller muffins, divide evenly into a 12 cup muffin tin. Can also make 10 large muffins in larger muffin tin. Paper muffin cups recommended.
Bake at 400 degrees for about 18 minutes, until a wooden toothpick comes out clean.
For more information on chia books and chia recipes, check out: