Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!