Banana Flaxseed Muffins
User Reviews
4.9
Banana Flaxseed Muffins
Description
The Banana Flaxseed Muffins incorporate mashed ripe bananas combined with avocado oil, agave syrup, eggs, vanilla extract, and yogurt to form a wet base full of moisture and natural sweetness. Whole wheat flour and flaxseed meal add fiber and a slightly nutty flavor, balanced by cinnamon and baking soda for leavening. Mini chocolate chips provide bursts of sweetness throughout the muffins.
Baked initially at a higher temperature for a short period and then lowered to finish cooking, this technique yields muffins with a tender center and nicely browned tops. The resulting texture is moist yet hearty thanks to the whole grains and flaxseed, with chocolate chips softening during baking to add extra flavor.
These muffins are convenient for breakfast or snacks and store well at room temperature for a few days or can be frozen. Warming slightly before eating refreshes them. This recipe balances wholesome ingredients with approachable sweetness and a soft crumb.
Handling the batter gently by folding ensures muffins are tender without toughness from overmixing. Adding some chocolate chips on top before baking enhances their appearance.
Ingredients
- 3 banana
- 1/3 cup avocado oil or another vegetable oil
- 2 egg 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
Instructions
- 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 well with a fork, but if you like them a little bit chunky, then 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.
Notes
- Store muffins wrapped at room temperature for up to 2-3 days.
- The muffins freeze well; thaw at room temperature or warm briefly in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 156mg | 7% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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