Banana Nut Muffins
|5 Tbsp BBF Organic Chia Seeds||
|1 Cup water|
|1 Tbsp BBF Organic Naturally Refined Coconut Oil||
Out of stock
|1 onion, diced|
|1 clove garlic, minced|
|1 Tbsp cumin|
|1 1/2 Tbsp chili powder|
|1 18 oz can black beans, drained and rinsed|
|1 tsp oregano|
|1/4 Cup cilantro, chopped|
|2 Tbsp sesame oil|
|1/2 Cup almonds, chopped|
|1 Cup sunflower seeds, chopped|
|3 Cups breadcrumbs|
|1/2 Cup soy sauce|
|2 Cups carrots, grated|
|2 Cups oats|
|Dash flour for dredging|
|2 Tbsp BBF Organic Naturally Refined Coconut Oil||
Out of stock
1. In a small bowl, mix chia seeds and water in a small bowl. Let sit for 5 minutes, until seeds have absorbed the water and form a gooey texture, similar to a raw egg yolk.
2. In a large skillet, sauté onions and garlic in coconut oil. Place in a large mixing bowl and let cool. Add chia mixture and remaining ingredients and mix well. Shape into 12 patties and dredge in flour.
3. Heat coconut oil in a large skillet over medium heat. Brown burgers in batches until golden on each side and heated through.
4. Store leftover burgers in the freezer for a quick and easy meal later.
Tip: If you want to skip all the chopping, throw ingredients together in a food processor and pulse until chopped.