Banana Muffins with Chia Seeds

Last Updated on March 12, 2026 by Lisa Keys

Bring on these so good high rise banana muffins.

It's that time of year that I like to clean out my cupboards, pantry and freezer. I pride myself on keeping my baking and cooking equipment organized, but by the end of 2018 everything seemed to be in a tangle.

Inspired by 3 over-ripe bananas discovered in the depths of my freezer it was time to use them up along with a bunch of random paper cupcake liners and near empty containers of spices and extracts. Baking some warm healthy banana muffins would help me clean things out. And bonus...we get delicious muffins for breakfast.

Banana Muffins Pro Tip

Bake with over-ripe bananas for the very best flavor. The skin of the banana should be speckled black.

Today, I bring you a banana muffin that actually tastes like bananas. Most muffins I have had in the past are loaded with spices, so they taste more like ginger or cinnamon or chai rather than fresh bananas. While this recipe has a touch of spice the banana flavor and aroma really comes through due to the addition of over-ripe bananas and some banana extract. I love the McCormick brand because it truly does enhances the banana flavor without any weird artificial taste.

You will notice that this recipe starts at a high oven temperature of 425F. before dropping down to 350F. The initial high heat is what gives these muffins the high-rise. As for mixing...you know the drill. Mix the dry ingredients with the wet just until moistened, so they bake up tender. Please feel free to toss in any other healthy ingredients you like. I'm a freak for omega-3 enriched chia seeds, but some toasted nuts could be good for a bit of crunch.

Banana Muffins with Chia Seeds

Lisa Keys

Healthy and full of banana flavor these muffins aim to please.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course quick breads

Cuisine American

Servings 12

Calories 196 kcal

Ingredients

  

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• 1 cup all-purpose flour
• ½ cup white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 3 over-ripe bananas frozen and thawed
• ⅔ cup light brown sugar
• 6 tablespoons coconut oil
• 1 egg
• 2 teaspoons banana extract
• 1 tablespoon chia seeds

Instructions

 

• Heat oven 425F. Line muffin tin with paper lines.
• In medium bowl, whisk both flours, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
• Peel thawed bananas over a large bowl, catching any excess liquid. With electric mixer on low mash up the bananas.
• Add brown sugar, coconut oil, egg, extract and chia seeds; blend well.
• Add dry ingredients and blend at low speed just until moistened and batter is smooth.
• Divide batter evenly among muffin cups. Bake for 5 minutes and then turn down oven to 350F.
• Bake 15 to 17 minutes or until wooden pick comes out clean. Serve warm or at room temperature. 

Nutrition

Calories: 196kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 14mgSodium: 233mgPotassium: 148mgFiber: 2gSugar: 16gVitamin A: 39IUVitamin C: 3mgCalcium: 45mgIron: 1mg

Keyword banana, breakfast, brunch, healthy, muffins, snack

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