Banana Flax Muffins
User Reviews
4.7
Banana Flax Muffins
Description
Banana Flax Muffins feature mashed ripe banana blended with flaxseed, all-purpose flour, and a touch of brown sugar. This batter is mixed just enough to incorporate dry and wet ingredients, preserving a tender texture. Baking begins at 425ºF for 5 minutes to encourage initial rise, then continues at 350ºF to fully set the muffins. Chopped walnuts add a textural contrast, while vanilla and olive oil enhance flavor and moisture. This recipe yields six muffins, which can be enjoyed fresh or stored refrigerated.
These muffins have a soft crumb with mild sweetness and a slightly nutty flavor from the flaxseed. The use of ripe bananas ensures natural moisture and sweetness, reducing the need for excess sugar. Baking at two temperatures creates a muffin with a golden exterior and tender inside.
Serve these muffins warm or at room temperature for breakfast or a snack. Their balanced sweetness and wholesome ingredients make them suitable for pairing with coffee or tea. Optional walnuts provide extra texture, but can be omitted if preferred.
For best results, use bananas that are very ripe with brown spots to ensure enough moisture and sweetness. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Ingredients
- 3/4 cup banana $0.34, mashed ripe
- 1 large egg $0.25
- 2 Tbsp brown sugar $0.08
- 1/2 tsp vanilla $0.14
- 2 Tbsp olive oil $0.32
- 1 cup all-purpose flour $0.11
- 1 tsp baking powder $0.04
- 1/4 tsp salt $0.02
- 1/4 cup Flaxseed $0.12, ground
- 1/4 cup walnuts $0.57, chopped, optional
Instructions
- Preheat the oven to 425ºF. In a medium bowl whisk together the mashed banana, egg, brown sugar, vanilla, and olive oil.
- In a separate medium bowl, stir together the flour, baking powder, salt, flaxseed, and walnuts.
- Pour the wet ingredients into the bowl of dry ingredients and stir them together just until no dry flour remains on the bottom of the bowl. Avoid over stirring the batter.
- Line six wells of a muffin tin with paper liners, then divide the batter evenly between the six wells. It should fill the wells almost to the top.
- Transfer the muffins to the oven and bake at 425ºF for five minutes, then reduce the heat setting to 350ºF without opening the oven door, and bake for an additional 20 minutes.
- After baking, remove the muffins from the tin to allow them to cool. Enjoy the muffins immediately, or allow them to cool completely and then store in an air-tight container in the refrigerator.
Notes
- Use very ripe bananas with brown spots to provide adequate moisture and sweetness; about 2 large bananas yield 3/4 cup mashed.
- Do not overmix the batter to keep muffins tender.
- Store baked muffins in an airtight container in the refrigerator to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 22555 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 225.55kcal | 11% |
| Carbohydrates | 28.47g | 9% |
| Protein | 4.82g | 10% |
| Fat | 10.2g | 16% |
| Sodium | 216.63mg | 9% |
| Fiber | 2.97g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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