BANANA BREAD MUFFINS WITH FLAX SEED
Go both bananas and nuts for Banana Bread Muffins with Flax Seed. This banana bread muffin recipe has walnuts, sour cream and, of course, mashed bananas.
Provided by My Food and Family
Categories Dairy
Time 39m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
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.
Provided by S.Carswell
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 38.7 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 235.5 mg, Sugar 20.8 g
YUMMY VEGAN BANANA FLAXSEED MUFFINS
These muffins are super moist and really easy to make. If you are a fan of walnuts or pecans, add them, hey would be great in them!
Provided by browneyes315
Categories Breakfast
Time 25m
Yield 16 muffins, 12 serving(s)
Number Of Ingredients 12
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!
APPLE CINNAMON BANANA BRAN FLAX MUFFINS
Quite a mouthful, but so deliciously healthy! This simple, wholesome muffin uses flax seed meal in place of butter or oil and comes out fluffy and moist.
Provided by Motivated Mama
Categories Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Mix together flour, flax, oat bran, brown sugar (if using), baking soda, baking powder, salt and cinnamon in a large bowl.
- Stir in apples, bananas, raisins and nuts (if desired).
- Combine honey/agave (if using) milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until just moistened. DO NOT OVER MIX.
- Fill muffin cups 3/4 full and bake for 15-20 minutes.
Nutrition Facts : Calories 124.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 16.6, Sodium 182.6, Carbohydrate 24.8, Fiber 3.1, Sugar 13.5, Protein 3.2
BANANA, BRAN AND PRUNE MUFFINS
This my own concoction, It contains more bran than flour and prunes as well. This should get you "going" and it's so good for you.Nothing has to be exact in the measurements. For extra nutrition I added ground flax seed and ground Salba, also Kretchmer wheat germ. This is not a sweet muffin, if you want more sugar just increase the brown sugar. If you don't know what Salba is I found this explanation very informative. The zaar computer will not accept Salba as an ingredient so I'm adding here. 1/8 cup Salba (optional Salba® is packed with more energizing nutrition than any other vegetable source, even Flax. After more than a decade of testing, no single food known to man can match Salba's® nutritional power. This ancient grain is rich in Omega 3 fatty acids, with an optimal Omega 3 to 6 ratio, beneficial fibre, Calcium, Magnesium, Iron, Vitamin C, Potassium, vegetable proteins plus vital age-fighting antioxidants. Clinical studies suggest Salba's® unique nutritional make-up can: help boost energy levels, reduce blood pressure, improve your heart health, promote balanced blood sugar, aid in hunger management, promote healthy weight loss and support easy digestion.
Provided by Dorel
Categories Breakfast
Time 45m
Yield 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Turn oven on to 375°.
- Combine all dry ingredients in large bowl.
- Mix cut up prunes into flour mixture using your hands so you can separate the pieces and each piece gets coated with flour mixture.
- You can mash all bananas or you can do what I do and slice one of them.
- In smaller bowl mix all wet ingredients including bananas until well mixed.
- Add wet ingredients to dry and fold to mix gently.
- Don't over mix.
- Spoon into paper lined or greased muffin tins.
- I make 6 giant muffins or you can make 12 ordinary size muffins.
- Baking time will vary from about 20 minutes for regular size to 30 minutes for giant size.
BANANA AND CHIA SEED MUFFINS
Perfect for using up over-ripe bananas, this recipe for Banana and Chia Seed Muffins is deliciously healthy and oh so easy to make.
Provided by April J Harris
Categories Muffins
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C or 160° for a fan oven).
- Grease and flour a 12 cup muffin pan or use paper liners.
- Beat the oil and the eggs together in a medium bowl or jug.
- Beat in the vanilla. Set aside.
- In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
- Add the oil and egg mixture to the flour mixture in the larger bowl and stir well until combined. The batter will be very thick at this stage.
- Stir in the bananas and the raisins until thoroughly combined.
- Divide the batter between the muffin cups. (I use an ice cream scoop for this.)
- Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
- Cool on a wire rack. Delicious served warm or at room temperature but don't eat them straight out of the oven as the raisins will be very hot!
- Muffins will keep for 3 days at room temperature or can be frozen for up to 2 months. Thaw completely and reheat gently before serving.
3-INGREDIENT BANANA FLAX BARS {VEGAN, PALEO, OIL-FREE, GRAIN-FREE}
3-ingredient banana flax bars, made with only mashed bananas, flaxseed meal, and creamy nut or seed butter. They taste like banana blondies and are vegan, paleo, grain-free, oil-free, added sugar-free, and only 87 calories each.
Provided by Camilla
Categories Grain-Free Vegan Cookies
Time 24m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on opposite sides (for easy removal).
- In a medium bowl, stir together the banana, butter and flaxseed meal until completley blended and smooth. Taste the batter; add a pinch of salt, if needed. Let stand for 5 minutes. Spoon and spread into prepared pan, smoothing the top.
- Bake in the preheated oven for 16 to 19 minutes until top appears dry and the center is firm to the touch.
- Cool completely in pan set on a wire cooling rack. Use paper overhand to remove bars to a cutting board. Cut into 16 squares or bars.
- If desired, drizzle bars with melted chocolate. Place in refrigerator to set the chocolate.
Nutrition Facts : Calories 87 calories, Carbohydrate 6.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.2 grams fat, Fiber 2.4 grams fiber, Protein 2.9 grams protein, SaturatedFat 0.6 grams saturated fat, ServingSize 1 square, Sodium 33.5 milligrams sodium, Sugar 2.7 grams sugar
WHOLE WHEAT BANANA FLAX MUFFINS
Make and share this Whole Wheat Banana Flax Muffins recipe from Food.com.
Provided by mandagirl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 183.5, Fat 7.6, SaturatedFat 0.9, Cholesterol 35.2, Sodium 127.7, Carbohydrate 26.1, Fiber 4.5, Sugar 8.6, Protein 5.7
BLUEBERRY BANANA COCONUT FLAX MUFFINS
When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.
Provided by Kate
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
- Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g
BANANA FLAX MUFFINS
This is a recipe I came up with for flax seed using recipe #9176 by Evie*. I tried changing it and it worked perfectly. I sometimes add dried or freeze-dried fruit to these. This recipe make a wonderful flax muffin. The addition of flax seed to recipes gives a nutty flavor without nuts.
Provided by bayousong
Categories Healthy
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 193.1, Fat 4.7, SaturatedFat 0.6, Cholesterol 15.9, Sodium 242.8, Carbohydrate 35.1, Fiber 3.9, Sugar 16.8, Protein 4.3
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