Print: Banana and Flax Seed Muffins

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.

Prep

14 min

Cook

21 min

Servings

Difficulty

Medium

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.

Nutrition per serving

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