Flax and Banana Muffins
Start your day off right with these wholesome and flavorful Flax and Banana Muffins, a naturally sweetened and nutrient-packed treat that's perfect for breakfast or a midday snack. These muffins combine the goodness of ripe bananas, protein-rich Greek yogurt, and fiber-filled ground flaxseed to create a moist, hearty bite that's both satisfying and nourishing. Sweetened with pure maple syrup and enhanced by a hint of cinnamon, every bite bursts with warm, comforting flavor. Made with whole wheat flour and a touch of coconut oil or butter, they're a healthier alternative to traditional muffins, without skimping on taste. Customize them with mix-ins like crunchy walnuts, indulgent chocolate chips, or chewy dried cranberries for an added twist. Ready in just 35 minutes, these easy muffins are a nutritious and portable option for busy mornings or meal prep.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Eggs
- 0.25 cup Pure maple syrup
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.5 cup Ground flaxseed
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil or melted butter
- 0.5 cup Optional mix-ins: chopped walnuts, chocolate chips, or dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the eggs, maple syrup, Greek yogurt, vanilla extract, and melted coconut oil or butter to the mashed bananas. Whisk together until well combined.
In a separate medium-sized bowl, whisk together the ground flaxseed, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix.
If using optional mix-ins like walnuts, chocolate chips, or dried cranberries, fold them into the batter now.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 95.7 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3126 mg | 67% | |
*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.
