Tuesday, September 3, 2013
Chia Seed Muffins
I love these chia seed muffins from Le Pain Quotidien and will sometimes plan my running route to end in the village so I can pick up one of these and an almond milk latte. I have looked up recipes online of people trying to replicate these muffins but never tried them . . . and then, I found out the new LPQ Cookbook has the real recipe! As I suspected, there isn't added sugar, and although a lot of bloggers guessed dates or date sugar, it's just the banana and agave that give them their sweetness. It seems like a ton of chia seeds when you mix them in but I double-checked the amounts and what is below is correct. Yummy deliciousness.
*If you don't have or want to use a stand mixer, just stir the wet ingredients and salt together with a fork until it's smooth, add the flour and baking soda and finish the recipe as directed.
Le Pain Quotidien Chia Muffins (20 muffins)
4 small ripe bananas, mashed
1 cup yogurt
2/3 cup canola or soy oil
2/3 cup agave syrup
1/2 tsp. table salt
1 tsp. vanilla extract
1 2/3 cups all-purpose flour
1 T baking powder
1 2/3 cups chia seeds (plus more for topping)
Preheat the oven to 350 degrees. line a muffin pan with 12-15 paper muffin liners.
In a stand mixer with a paddle attachment, mix the bananas briefly to eliminate any lumps. Add the liquids, salt and vanilla, and process for 30 seconds. Then, add the flour and baking powder and process for another 15 seconds. Be careful not to overmix or the muffins won't be as light and airy. Stir the chia seeds into the mixture using a spatula and let stand for 20 minutes.
Pour the batter into the muffin pan, filling each liner to the top, then top with the extra chia seeds (or slices of banana). Bake for 30 minutes or until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.