Add the ground chia seeds and water to the bananas and stir well immediately. See below on instructions on how to grind chia seeds at home.
To the banana chia mixture, add the dry ingredients (almond flour, gluten free flour, coconut sugar, baking powder and cinnamon). Stir well.
Add the peanut butter (or almond butter) to the batter. Stir well to fully incorporate).
Add the optional chocolate chips and stir well.
Add silicone muffin liners or parchment paper muffin liners to a muffin tin.
Use a 1/4 cup measuring cup, divide the batter between the muffin tin (you should make 12 muffins). If you have any leftover batter, spoon it evenly to the muffins.
Bake at 375F for 30 minutes.
After baking, let the muffins cool completely. After about 15 minutes you can move the muffins to a cooling rack (carefully). Allow the muffins to cool completely for best texture.
Can you use almond meal?For this recipe I have tried it with both almond flour and almond meal and they both work. For the best texture, I would recommend almond flour but if all you have is almond meal, go for it!How to make your own almond flour:Add blanched almonds to a food processor. Process until look like fine grains of sand. Don't process too long or will start to turn into almond butter.How to make ground chia seeds:Ground chia seeds can be bought in the store but I typically just make my own and store them in the fridge in a well-sealed container. To make ground chia seeds just add chia seeds to a high speed blender (I use my bullet blender) or a spice grinder (coffee grinder used for spices).Can you make this into banana bread?Yes. Reduce the water down to 2 tablespoons and bake in 375F oven for 50 minutes. Allow to cool completely before slicing. Storage:
Store in the fridge up to 7 days in a well sealed container.
Freeze after cooling completely in the fridge in a freezer safe bag for up to 3 months.