Best Flaxmeal Banana Muffins Recipes

BANANA AND FLAX SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• 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.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

HEALTHY BANANA FLAXSEED MUFFINS

Steps:

• Preheat the oven at 425°F (218°C). Also, grease a 12 count muffin pan (you can use liners if you prefer).
• In a large bowl, add the peeled banana. Mash them wel with a forkl, but if you like them a little bit chunky, then just mash them coarsely.
• Add oil, agave syrup, eggs, vanilla extract, yogurt and mix well.
• Now add the salt, cinnamon and baking soda, and then the whole wheat flour and flax meal. Fold it all gently with the wet ingredients. Do not overmix.
• Add the mini chocolate chips and mix. Save some to top in the baking pan.
• Spoon the batter evenly into each muffin cup. Sprinkle some chocolate chips on the top.
• Bake in preheated oven for 7 minutes then reduce oven temperature to 375 degrees and continue to bake 8-10 minutes until a toothpick inserted into center comes out clean.
• Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.

BANANA FLAX MUFFINS

Steps:

• Preheat oven to 375°F.
• Grind flax seeds.
• Mash bananas.
• Mix bananas, flax and egg.
• Mix dry ingredients together and add.
• If needed add milk, one tablespoon at a time.
• It depends on the size of your bananas and the consistency.
• Fill greased muffin tins.
• Bake for 20 minutes.

FLAXMEAL BANANA MUFFINS

Steps:

• Combine dry ingredients in small bowl set aside. Preheat oven to 350 degrees In separate large mixing bowl, mash bananas with mixer and mix with brown sugar, and oil. Add in egg and egg white one at a time. Add orange peel, vanilla, almond extract and coffee. Mix well. Add dry ingredients to wet all at once, and gently stir by hand until just combined and smooth. Divide batter evenly among 12 muffin cups. Bake for 12-17 minutes. Muffins may need to remain small, I have not experimented with larger muffins. Each muffin has 125 calories, 3 grams of fat, 3 grams of dietary fiber, 3 grams protein, and 1300mg Omega 3 (1 tablespoon flaxmeal per muffin)

BANANA BREAD MUFFINS WITH FLAX SEED

Steps:

• Heat oven to 350ºF.
• Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
• Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
• Cool 5 min. Remove muffins from pan to wire rack; cool completely.

YUMMY VEGAN BANANA FLAXSEED MUFFINS

Steps:

• 1. Preheat oven to 375°F Grease a standard-sized muffin pan or use liners.
• 2. In a large bowl, combine the flour, sugar, baking powder, salt, egg replacer & flaxseed meal.
• 3. In a medium bowl, whisk together soy milk, oil, vanilla, and butter pecan flavoring. Add to dry mixture carefully. Mix them together then add the banana's.
• 4. Drop tablespoon amounts of the mixture to the muffin pan. Bake at 375F for about 15 minutes (or until centers are done).
• 5. Let cool for about 10 minutes and enjoy with some awesome vegan butter!

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.