Banana Flax Muffins
Start your morning off right with these wholesome and delicious Banana Flax Muffins, a perfect blend of hearty and sweet flavors that the whole family will love. Made with ripe bananas, whole wheat flour, and nutrient-packed ground flaxseed, these muffins are a healthy twist on a classic favorite. Naturally sweetened with honey or maple syrup and moistened with unsweetened applesauce, they offer a guilt-free treat that's ideal for breakfast or snack time. Customize your muffins with optional walnuts for a satisfying crunch or chocolate chips for a touch of indulgence. Ready in just 35 minutes, these easy-to-make muffins are soft, tender, and packed with fiber and wholesome goodness, making them perfect for meal prep or an on-the-go snack. Try this nutritious banana-flax muffin recipe today for a delicious way to fuel your day!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.25 cup Honey or maple syrup
- 1.25 cups Whole wheat flour
- 0.5 cup Ground flaxseed
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, unsweetened applesauce, vanilla extract, and honey (or maple syrup) to the mashed bananas. Whisk together until well combined.
In a separate large bowl, whisk together the whole wheat flour, ground flaxseed, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins light and tender.
If desired, fold in the walnuts or chocolate chips for added texture and flavor.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these Banana Flax Muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 114.6 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 404 mg | 31% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3115 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
