These muffins are as versatile as they are delicious: serve them for brunch on the weekend, pack one in a lunchbox for school or work, or grab one for breakfast on the go.
Reprinted with permission from the publisher, Mitchell Beazley, from Le Pain Quotidien Cookbook by Alain Coumont.
|5 small ripe bananas||1/2 teaspoon table salt|
|1 cup soy yogurt||1 teaspoon vanilla sugar or liquid vanilla extract|
|2/3 cup canola (rapeseed) or soy oil||1 2/3 cups all-purpose (plain) flour|
|3/4 cup agave syrup||1 tablespoon baking powder|
|3 eggs||1 2/3 cups chia seeds (plus more for the topping)|
Preheat the oven to 350ºF (180ºC/gas mark 4). Line a muffin pan with 12–15 paper muffin liners or cases.
Put 4 mashed bananas, yogurt, oil, agave syrup, eggs, salt and vanilla sugar into a bowl and mix to a smooth purée using a fork. Add the flour and baking powder and stir until just combined—be careful not to overmix or the muffins won’t be as light and airy. (You can also use a stand mixer with a paddle attachment: put the bananas into the bowl first and paddle briefly to eliminate any lumps, add the liquids and sugar and process for 30 seconds, then add the flour and baking powder and process for another 15 seconds.) Stir the chia seeds into the mixture using a spatula and let stand for 20 minutes.
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 30 minutes, until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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