Banana Chia Seed Muffins - Mishkan Prayer House

from April Harris (www.AprilJHarris.com)

125 ml mild olive oil You can use another mild vegetable oil if you prefer.
2 large eggs, at room temperature if possible
1 teaspoon vanilla
210 grams all purpose (plain) flour Or use 1 cup wholewheat (wholemeal) flour (approx 140 grams) and ⅔ cup all purpose (plain) flour (approx 85 grams) instead.
1 generous tablespoon chia seeds
100 grams sugar You can reduce the sugar to ⅓ cup (6 tablespoons) if you want/need to.
1 teaspoon baking powder
½ teaspoon baking soda
3 very ripe bananas, peeled and mashed
110 grams raisins or sultanas

Preheat the oven to 180°C or 160° for a fan oven).
Grease and flour a 12 cup muffin pan or use paper liners.
Beat the oil and the eggs together in a medium bowl or jug.
Beat in the vanilla. Set aside.
In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
Add the oil and egg mixture to the flour mixture in the larger bowl and stir well until combined. The batter will be very thick at this stage.
Stir in the bananas and the raisins until thoroughly combined.
Divide the batter between the muffin cups. (I use an ice cream scoop for this.)
Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
Cool on a wire rack. Delicious served warm or at room temperature but don’t eat them straight out of the oven as the raisins will be very hot!
Muffins will keep for 3 days at room temperature or can be frozen for up to 2 months. Thaw completely and reheat gently before serving.