These are powerhouse muffins for a great breakfast on-the-go, filled with a bevy of nutritious ingredients including oats, almond butter, agave nectar, banana and Mamma Chia!

Mamma Chia Banana Breakfast Muffins
Created by: Sage Gordon


1 1/2 cups organic whole wheat pastry flour
3/4 cup organic oats
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon organic cinnamon
1/4 cup organic agave nectar
1/4 cup organic almond butter
1 cup organic banana (mashed)
1 bottle Raspberry Passion Mamma Chia


In a small bowl whisk together agave nectar, almond butter, mashed banana, and Mamma Chia (all wet ingredients). In a medium bowl combine wheat pastry flour, oats, baking powder, salt, and cinnamon (dry ingredients). Add wet to dry and mix until evenly moistened.

For smaller muffins, divide evenly into a 12 cup muffin tin. Can also make 10 large muffins in larger muffin tin. Paper muffin cups recommended.

Bake at 400 degrees for about 18 minutes, until a wooden toothpick comes out clean.

*Recipe and image courtesy of Sage Gordon and Mamma Chia.*