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Banana Flax Muffins
4.7 from 54 votes

Banana Flax Muffins

Banana Flax Muffins combine ripe mashed bananas with ground flaxseed and optional chopped walnuts for a moist, slightly nutty quick bread. The batter is lightly mixed to keep the texture tender and baked first at high heat to start rising, then lowered to finish baking for a soft crumb with a golden top. Natural sweetness from banana and brown sugar pairs well with the subtle crunch of walnuts, offering a wholesome muffin for breakfast or snacks.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 22555 kcal
Course: Breakfast, Snacks, Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425ºF. In a medium bowl whisk together the mashed banana, egg, brown sugar, vanilla, and olive oil.
  2. In a separate medium bowl, stir together the flour, baking powder, salt, flaxseed, and walnuts.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 22555

% 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.