These healthy Banana Flaxseed Muffins are a wholesome variation of classic banana muffins. The rich, sweet taste of bananas blends with hearty whole wheat flour, rolled oats, and flaxseed meal to create a delicious, healthy treat.
There is more to utilizing ripe bananas than just for classic banana bread. This recipe pairs those softened bananas with wholesome ingredients like whole wheat flour and flaxseed meal to create healthy flaxseed muffins that everyone will love.
With golden brown crusty tops and a fluffy, soft interior, you'll forget how nutritious these delicious muffins are. Enjoy a muffin for a quick breakfast, afternoon snack, or healthy dessert. Pro tip: pop one in the microwave for 10 to 15 seconds for melty chocolate chips.
If you love this recipe, you will love these banana blueberry oatmeal muffins and peanut butter banana oat bars!
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Easy Flaxseed Muffins
Simple, wholesome ingredients combine to create a healthy baked treat that will keep you wanting more. The great thing about making muffins is that you do not need an electric mixer or fancy equipment. The batter requires minimal mixing, which is done by hand.
- The satiating fiber and energizing carbohydrates from the oats and other ingredients make these muffins ideal for a quick breakfast or workout snack. Each muffin has 4g of protein and 4g of fiber. The sugar content comes mainly from the bananas and pure maple syrup.
- Flaxseeds are rich in omega-3 fatty acids, fiber, and protein.
- The finished muffins have a darker color and richer flavor because of the ground flaxseeds in the batter.
- Because oats and flaxseeds are known to absorb moisture, I incorporated buttermilk, oil, and a liquid sweetener alongside the bananas to keep the muffins tender. This effort took multiple attempts, but the final recipe yields moist, fluffy flax muffins.
Ingredients
- Whole Wheat Flour: Hearty whole wheat flour provides structure alongside the rolled oats.
- Old-Fashioned Rolled Oats
- Flaxseed Meal: For this recipe, use ground flaxseeds. You can grind whole flaxseeds yourself or buy flaxseed meal from your local grocery store.
- Baking Soda and Powder
- Salt
- Ground Cinnamon
- Large Egg (room temperature)
- Buttermilk: The acid in buttermilk helps the muffins rise while also creating a tender texture. Make your own by whisking ½ tablespoon of plain vinegar or lemon juice into ½ cup of milk. Let the mixture sit for about 5 minutes before using.
- Avocado Oil: Oil acts as the fat in this recipe. You can also use canola oil, {cooled} melted butter, or coconut oil in its place.
- Pure Maple Syrup: Maple syrup adds a subtle sweet flavor to the natural sweetness of ripe bananas.
- Pure Vanilla Extract
- Ripe Bananas (mashed): Use ripe or over-ripe bananas for this recipe.
- Semi-Sweet Chocolate Chips
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners and set it aside.
- Whisk the dry ingredients in a large bowl.
- Combine the liquid ingredients in a separate bowl.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix using a rubber spatula until everything is combined. Stir in the mashed bananas until completely incorporated. Fold in the chocolate chips.
- Scoop the muffin batter into the prepared muffin tin. Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins set in the pan for 5-7 minutes before transferring them to a wire rack to cool completely.
Suggested Equipment
- Large Mixing Bowl: A clear bowl lets you see that everything is properly combined.
- Rubber Spatula: If there is one tool you will use in every baking recipe, it is a rubber spatula. This one is heat-safe and can also be used on the stovetop.
- Muffin Pan: You will need a 12-cup muffin tin for this recipe.
Variations
- Swap the chocolate chips for chopped nuts or dried fruit like cranberries or raisins.
- Add 1 to 2 tablespoons of whole flaxseeds to the batter alongside the chocolate chips for texture and additional nutritional benefits.
Storage
Transfer the cooled muffins to an airtight container. If needed, separate the layers with wax or parchment paper. They can be left at room temperature for up to 3 days. Then, store the muffins in the refrigerator for up to one week.
Delicious Muffin Recipes
- Healthy Pumpkin Oatmeal Muffins
- Carrot Apple Muffins
- Mixed Berry Muffins
- Banana Protein Muffins
- Pumpkin Banana Muffins
Expert Tips
- Use ripe or overripe bananas. The riper the banana, the sweeter and softer it will be. Overripe bananas are ideal for baking (like in this recipe) because of their sweet taste. The smooth texture makes them easy to incorporate with the other ingredients.
- Do not overmix the muffin batter. It is ready for baking once it has come together and all of the ingredients have been incorporated.
Frequently Asked Questions
Muffins are great for freezing. Transfer the cooled muffins to an airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Use a potato masher or a fork to mash the soft bananas easily.
You will find flaxseed meal at most grocery stores next to the nuts or in the baking aisle.
Add a large quantity of flaxseeds to a high-speed blender or food processor. Blend on high speed until the seeds are finely ground. You might need to stop and stir or shake the jar to ensure the grinding is even—store ground flaxseeds in an airtight container in the refrigerator.
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Healthy Banana Flaxseed Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- ¼ cup flaxseed meal
- 1½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ½ cup pure maple syrup
- ½ cup buttermilk
- ⅓ cup avocado oil You can also use melted butter, canola oil, or coconut oil.
- 1 cup mashed bananas about 3 medium or 2 large ripe bananas
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners and set it aside.
- Mix the flour, oats, flaxseed meal, baking soda, baking powder, ground cinnamon, and salt in a large bowl.
- Combine the buttermilk, egg, maple syrup, oil, and vanilla extract in a separate bowl.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix using a rubber spatula until everything is combined. Stir in the mashed bananas until completely incorporated. Fold in the chocolate chips.
- Scoop the muffin batter into the prepared muffin tin. Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins set in the muffin pan for about 5-7 minutes before transferring them to a wire rack to cool completely.
Nutrition
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