Banana and Flax Seed Muffins

Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.


Bread · Quick Bread Recipes · Muffin Recipes · Whole Wheat Muffin Recipes


Prep Time: 10 mins
Cook Time: 20 mins
Servings: 20
Total Time: 30 mins
Yield: 20 muffins

Ingredients

Ingredients List

  • 6 large ripe bananas

  • 1 cup brown sugar

  • ¾ cup salted butter, melted

  • ½ cup white sugar

  • 2 eggs

  • 1 ½ cups all-purpose flour

  • 1 ¼ cups whole wheat flour

  • ½ cup ground flax seeds

  • 2 teaspoons baking soda

  • 2 teaspoons baking powder


Directions

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

  2. Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.

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


Nutrition Facts (per serving)

Nutrition Facts
240 Calories
9g Fat
39g Carbs
4g Protein


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