Whole Wheat Banana Flax Muffins Recipes

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 OATMEAL MUFFINS

Steps:

• 1. Pre-heat the oven to 375 F. 2. In a medium bowl, mash bananas using a fork. 3. Add brown sugar, margarine and 1 slightly beaten egg with mashed bananas and mix to combine. 4. In a separate bowl, combine all dry ingredients and stir. 5. Add chocolate chips and mix gently until combined. 6. Fill paper-lined muffin tins 2/3 full with batter. Sprinkle a few whole oats on top of the batter. 7. Bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they're ready.

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
• Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

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.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

WHOLE WHEAT BANANA FLAX MUFFINS

Steps:

• Pre-heat oven to 200c (380f).
• Mash bananas, then mix in flax and egg.
• Stir the dry ingredients together then add to the banana mix.
• Add enough milk to wet the ingredients - this will depend on your bananas.
• Spoon into lined muffin tray and bake for 20 minutes.
• You can also add blueberries or dark chocolate chips or nuts to make a little change.

WHOLE WHEAT BANANA FLAX MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix flour, flax meal, oats (or barley), baking powder, baking soda, cinnamon and cloves.
• Stir in walnuts.
• Mix eggs, milk, honey and bananas until well combined.
• Stir into dry ingredients.
• Fill muffin cups and bake for about 20 minutes.

VEGAN BANANA WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (177 C or moderate temperature).
• Prepare a muffin tray (12 medium muffin cups).
• Soak the dates in hot water for 15-30 minutes (If you have date paste already prepared, skip this step).
• Stir together the ground flaxseed meal with the water to make the flax egg in a small bowl. Let sit in the fridge for 15 minutes to thicken.
• Add the dry ingredients into a mixing bowl: flour, almond flour, baking soda, baking powder, and cinnamon. Stir until all the ingredients are well combined.
• In a blender, add the bananas, dates (or date paste), plant-based milk, vanilla extract, apple cider vinegar, applesauce, and blend until smooth.
• Make a well in the dry ingredients and gradually pour the liquid mixture in it, add the flax egg and mix well (don't overmix, just enough to get all the ingredients combined)
• Fill the muffin cups with the batter (Optional: decorate each muffin with thin banana pieces).
• Bake the muffins for about 18-20 minutes (insert a toothpick, and it has to come out clean)
• Let them cool in the tray for several minutes, and then place the muffins in a cooling rack. Enjoy them in your breakfast or as snacks!

FUDGY CHOCOLATE BANANA FLAX MUFFINS

Steps:

• Preheat the oven to 350°F. Line a large muffin pan with paper liners.
• Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
• In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
• Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!