Gluten-Free Banana Walnut Chia Muffins

Ingredients

• 1/3 cup water
• 1 tablespoon chia seeds
• 1 3/4 cups gluten-free all purpose baking flour
• 3/4 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plain fat-free yogurt
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened, about 10 minutes.

Combine flour, coconut sugar, baking soda, baking powder, and salt together in a bowl. Whisk chia gel, yogurt, oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.