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.

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


  • 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


  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)

240 Calories
9g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 240
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 37mg 12%
Sodium 236mg 10%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Total Sugars 21g
Protein 4g
Vitamin C 4mg 18%
Calcium 54mg 4%
Iron 1mg 7%
Potassium 233mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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