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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the eggs, maple syrup, Greek yogurt, vanilla extract, and melted coconut oil or butter to the mashed bananas. Whisk together until well combined.

Step 4

In a separate medium-sized bowl, whisk together the ground flaxseed, whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Step 5

Add the dry ingredients to the wet ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix.

Step 6

If using optional mix-ins like walnuts, chocolate chips, or dried cranberries, fold them into the batter now.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 8

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.

Step 9

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.

Step 10

Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1032.5 grams (1032.5g)

Amount per serving	% Daily Value*
Calories	2642

Total Fat 166.50g	213%
Saturated Fat 63.40g	317%
Polyunsaturated Fat 0.10g
Cholesterol 384mg	128%
Sodium 1876mg	82%
Total Carbohydrate 254.50g	93%
Dietary Fiber 42.30g	151%
Total Sugars 95.70g
Protein 70.60g	141%

Vitamin D 82IU	410%
Calcium 477mg	37%
Iron 13mg	73%
Potassium 3126mg	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.

Source of Calories

Fat: 53.5%

Protein: 10.1%

Carbs: 36.4%