Banana Chia Seed Muffins

from April Harris (


  • 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.