Whole Wheat Banana Flax Muffins
Start your day with these hearty and wholesome Whole Wheat Banana Flax Muffins, a deliciously healthy treat that combines the natural sweetness of ripe bananas with the nutty richness of ground flaxseed. Made with nutrient-packed whole wheat flour, a touch of honey (or maple syrup), and a sprinkle of cinnamon, these muffins are a satisfying option for breakfast, a midday snack, or even a light dessert. The recipe is incredibly versatile, offering optional mix-ins like chopped walnuts or chocolate chips for added texture and flavor. With just 15 minutes of prep time, these moist and fluffy muffins are baked to perfection in under 20 minutes, making them a quick and nutritious choice for busy mornings. Plus, they’re dairy-friendly with the option to use your favorite plant-based milk. Enjoy these muffins fresh out of the oven or store them for a make-ahead snack that keeps you energized throughout the week!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 tablespoons Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 3 large Ripe bananas (mashed)
- 1 Egg
- 0.5 cups Milk (dairy or non-dairy)
- 0.25 cups Honey (or maple syrup)
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted, or other neutral oil)
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium bowl, mash the ripe bananas until smooth. Add the egg, milk, honey, vanilla extract, and melted coconut oil. Whisk until completely blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. The batter should be thick and slightly lumpy.
If using, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 228 mg | 5% | |
*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.
