Best 7 Banana And Flax Seed Muffins Recipes

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Baking with bananas and flax seeds is an excellent way to create delicious and nutritious treats. Whether you're looking for a healthy breakfast option, a sweet snack, or a special dessert, banana and flax seed muffins are a versatile and satisfying choice. With their moist texture, delectable flavor, and packed with nutrients, these muffins offer a delightful indulgence without sacrificing health.

Let's cook with our recipes!

HEALTHY BANANA FLAXSEED MUFFINS



Healthy Banana Flaxseed Muffins image

These healthy banana flaxseed muffins that can be made from scratch in just 30 minutes. Packed with wholesome ingredients such as banana, flaxmeal, and whole wheat flour, these muffins are a family favorite!

Provided by Meeta Arora

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 12

3 Bananas
1/3 cup Avocado oil (or another vegetable oil)
2 Eggs (room temperature )
1/4 cup Agave syrup (or maple syrup)
1 teaspoon Vanilla extract
1/4 cup Yogurt (plain)
1/4 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1 teaspoon Baking soda
1-1/4 cup White Whole wheat flour (about 164 gms)
1/4 cup Flaxseed meal (about 25 gms)
1/4 cup Chocolate chips (I used mini)

Steps:

  • Preheat the oven at 425°F (218°C). Also, grease a 12 count muffin pan (you can use liners if you prefer).
  • In a large bowl, add the peeled banana. Mash them wel with a forkl, but if you like them a little bit chunky, then just mash them coarsely.
  • Add oil, agave syrup, eggs, vanilla extract, yogurt and mix well.
  • Now add the salt, cinnamon and baking soda, and then the whole wheat flour and flax meal. Fold it all gently with the wet ingredients. Do not overmix.
  • Add the mini chocolate chips and mix. Save some to top in the baking pan.
  • Spoon the batter evenly into each muffin cup. Sprinkle some chocolate chips on the top.
  • Bake in preheated oven for 7 minutes then reduce oven temperature to 375 degrees and continue to bake 8-10 minutes until a toothpick inserted into center comes out clean.
  • Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.

Nutrition Facts : Calories 154 kcal, Carbohydrate 16 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 29 mg, Sodium 156 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

BANANA AND FLAX SEED MUFFINS



Banana and Flax Seed Muffins image

Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.

Provided by S.Carswell

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 20

Number Of Ingredients 10

6 large ripe bananas
1 cup brown sugar
¾ cup salted butter, melted
½ cup white sugar
2 eggs
1 ½ cups all-purpose flour
1 ¼ cups whole wheat flour
½ cup ground flax seeds
2 teaspoons baking soda
2 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g

BANANA FLAX MUFFINS



Banana Flax Muffins image

This is a recipe I came up with for flax seed using recipe #9176 by Evie*. I tried changing it and it worked perfectly. I sometimes add dried or freeze-dried fruit to these. This recipe make a wonderful flax muffin. The addition of flax seed to recipes gives a nutty flavor without nuts.

Provided by bayousong

Categories     Healthy

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

3 large bananas
3/4 cup sugar
1 cup ground flax seeds
1 egg
2 -3 tablespoons milk
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Steps:

  • Preheat oven to 375°F.
  • Grind flax seeds.
  • Mash bananas.
  • Mix bananas, flax and egg.
  • Mix dry ingredients together and add.
  • If needed add milk, one tablespoon at a time.
  • It depends on the size of your bananas and the consistency.
  • Fill greased muffin tins.
  • Bake for 20 minutes.

Nutrition Facts : Calories 193.1, Fat 4.7, SaturatedFat 0.6, Cholesterol 15.9, Sodium 242.8, Carbohydrate 35.1, Fiber 3.9, Sugar 16.8, Protein 4.3

YUMMY VEGAN BANANA FLAXSEED MUFFINS



Yummy Vegan Banana Flaxseed Muffins image

These muffins are super moist and really easy to make. If you are a fan of walnuts or pecans, add them, hey would be great in them!

Provided by browneyes315

Categories     Breakfast

Time 25m

Yield 16 muffins, 12 serving(s)

Number Of Ingredients 12

1/4 cup refined coconut oil, melted
2 cups whole wheat flour
1/2 cup organic whole unbleached cane sugar
1 tablespoon egg substitute
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup bob's red mill flax seed meal
1 1/4 cups soymilk
1 teaspoon watkins pure vanilla extract
1/2 teaspoon watkins butter pecan flavoring
2 large bananas
1/2 cup chopped nuts (optional)

Steps:

  • 1. Preheat oven to 375°F Grease a standard-sized muffin pan or use liners.
  • 2. In a large bowl, combine the flour, sugar, baking powder, salt, egg replacer & flaxseed meal.
  • 3. In a medium bowl, whisk together soy milk, oil, vanilla, and butter pecan flavoring. Add to dry mixture carefully. Mix them together then add the banana's.
  • 4. Drop tablespoon amounts of the mixture to the muffin pan. Bake at 375F for about 15 minutes (or until centers are done).
  • 5. Let cool for about 10 minutes and enjoy with some awesome vegan butter!

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS



Zucchini, Banana, and Flaxseed Muffins image

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
  • Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

BANANA BREAD MUFFINS WITH FLAX SEED



Banana Bread Muffins with Flax Seed image

Go both bananas and nuts for Banana Bread Muffins with Flax Seed. This banana bread muffin recipe has walnuts, sour cream and, of course, mashed bananas.

Provided by My Food and Family

Categories     Dairy

Time 39m

Yield 16 servings

Number Of Ingredients 11

2 cups flour
1/2 cup old-fashioned or quick-cooking oats
1/4 cup ground flax seed
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S Sour Cream
2 Eggland's Best® Eggs
1 cup chopped walnuts

Steps:

  • Heat oven to 350ºF.
  • Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
  • Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
  • Cool 5 min. Remove muffins from pan to wire rack; cool completely.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BANANA COCONUT FLAXSEED MUFFINS WITH APPLE AND CHIA



Banana Coconut Flaxseed Muffins with Apple and Chia image

Gluten-free, health-conscious muffins!

Provided by ann horton

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 ½ teaspoons butter
1 ¼ cups flaxseed meal
¼ cup white sugar
2 tablespoons chia seeds
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
3 ripe bananas, mashed
3 eggs, beaten
1 apple, chopped
½ cup coconut flakes, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
  • Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 18.7 g, Cholesterol 47.8 mg, Fat 8 g, Fiber 5.2 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 10.4 g

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Try to use bananas that are at least half brown or even completely brown.
  • Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for 10-15 minutes before baking allows the flaxseed to absorb some of the liquid and helps the muffins rise better.
  • Fill the muffin cups properly: Fill the muffin cups about 2/3 full. If you fill them too full, the muffins may overflow in the oven.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.

Conclusion:

These banana and flax seed muffins are a delicious and healthy way to start your day. They're packed with nutrients, including fiber, potassium, and omega-3 fatty acids. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!

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