These little muffins are delicious, and they are so simple to make. They are perfect for a quick breakfast bite or a snack.
 
Yield 16 mini muffins
 
¼ cup chia seeds
1 cup mashed banana
½ cup oat flour
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
¼ cup pure maple syrup
1 Tbsp lemon juice
½ cup frozen wild blueberries
¼ cup finely chopped walnuts, optional
 
Preheat oven to 375℉
 
Line a mini muffin tin with 16 baking cups. 
 
Add the chia seeds, banana, oat flour, baking soda, salt, cinnamon, maple syrup, and lemon juice into a food processor and blend until combined. 
 
Pour the mixture into a bowl and stir in the frozen blueberries and walnuts. 
 
Fill each baking cup with one heaping tablespoon of batter.
 
Bake the muffins for 20 minutes. The tops should be lightly browned, and a toothpick inserted comes out clean. 
 
Remove the muffins from the pan to cool on a cooling rack. 
 
Just Salt It, and enjoy!

*Thank you to the Medical Medium Liver Rescue book for the inspiration.