Medium

Banana and Flax Seed Muffins

Name: Banana and Flax Seed Muffins
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 large ripe bananas; 1 cup brown sugar; 0.75 cups salted butter , melted; 0.5 cups white sugar; 2 eggs; 1.5 cups all-purpose flour; 1.25 cups whole wheat flour; 0.5 cups ground flax seeds; 2 teaspoons baking soda; 2 teaspoons baking powder

Total Time

35 min

14m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

3 views

🥬 Vegetarian 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This recipe for banana flax seed muffins is a family favorite — they don't last long. They taste great from the oven, and I like to freeze leftovers on the same day. They're great for breakfast or lunch pails. Freeze ripe bananas until you're ready to bake.

Nut-Free Breakfast Fried sweet savory sugary european halal kosher plant_based french main whole_grains

Ingredients

6 large ripe bananas
1 cup brown sugar
0.75 cups salted butter , melted
0.5 cups white sugar
2 eggs
1.5 cups all-purpose flour
1.25 cups whole wheat flour
0.5 cups ground flax seeds
2 teaspoons baking soda
2 teaspoons baking powder

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with 20 paper liners.
2

Mash bananas in a bowl. Stir in brown sugar, butter, white sugar, and eggs until well combined. Stir in all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Spoon batter into the prepared muffin cups.
3

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.