Banana and Flax Seed Muffins

Name: Banana and Flax Seed Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1/2 cup ground flax seeds; 1 tsp baking soda; 1/2 tsp salt; 3 large ripe bananas (mashed); 1/3 cup melted butter (or coconut oil); 1 large egg (lightly beaten); 1 tsp vanilla extract; 1/2 cup brown sugar (packed)

40 min 12 muffins Easy

All Recipes

Moist and nutritious banana muffins enriched with flax seeds. Perfect for a healthy breakfast or snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

These banana and flax seed muffins are a delightful treat for those who love a healthy start to their day. The combination of sweet bananas and nutty flax seeds not only provides a burst of flavour but also packs a nutritional punch. Flax seeds are known for their high omega-3 fatty acid content and are an excellent source of fibre. Combined with the natural sweetness of ripe bananas, these muffins make a delicious and wholesome breakfast or snack option. Ideal for health-conscious individuals, these muffins are a great way to incorporate more fibre and nutrients into your diet without compromising on taste.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the flour, ground flax seeds, baking soda, and salt.

Prepare wet ingredients

In another bowl, mash the bananas and mix in the melted butter, egg, vanilla extract, and brown sugar until well combined.

Pro tip: Ensure bananas are thoroughly mashed for even texture.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense muffins.

Fill muffin tins

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even distribution.

Bake muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Cool and serve

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Tips & Tricks

Use very ripe bananas for maximum sweetness and flavour.
Add chopped nuts for extra crunch.
Check doneness with a toothpick; it should come out clean.

Frequently Asked Questions

How many calories are in a banana and flax seed muffin?

Each banana and flax seed muffin contains approximately 180 calories.

Can I use frozen bananas for these muffins?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing.

How long do banana and flax seed muffins last?

These muffins last up to three days at room temperature when stored in an airtight container.

Can I substitute flax seeds with chia seeds?

Yes, chia seeds can replace flax seeds in equal measure for a similar texture and nutritional profile.

Are these muffins gluten-free?

This recipe is not gluten-free as it uses all-purpose flour. Consider using a gluten-free flour blend as a substitute.

What can I add to these muffins for extra flavour?

Try adding chocolate chips, nuts, or dried fruit for additional flavour and texture.

Can I make these muffins vegan?

To make these muffins vegan, substitute the egg with a flax egg and use coconut oil instead of butter.

Serving Suggestions

Serve these banana and flax seed muffins warm with a pat of butter or a drizzle of honey for an added touch of sweetness. They pair wonderfully with a cup of coffee or tea. These muffins can be made ahead and stored in an airtight container for up to three days. For longer storage, consider freezing them individually and reheating as needed for a quick and healthy snack.

Nutrition per serving

180

Calories

Protein

Fat

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