Banana Bread Muffins With Flax Seed Food

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 BREAD WITH WALNUTS AND FLAXSEED

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.
• Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts.
• Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in pan on a wire rack. Invert bread to unmold; reinvert, and let cool completely on rack.

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.

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.

FLAX BANANA BREAD

Steps:

• Preheat oven at 350°F
• Grease a 8-1/2 x 4-1/2-inch bread pan; set aside.
• Mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl.
• In a separate bowl, beat together eggs and oil.
• Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into prepared pan.
• Combine topping ingredients and sprinkle over batter in loaf pan. Pat down firmly into batter or swirl topping into batter with knife.
• Bake 55-60 minutes.

EASY BANANA BREAD RECIPE WITH CHOCOLATE CHIPS & FLAX SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugars together.
• Blend in eggs and mashed banana.
• Use a separate bowl to combine flour, baking soda, baking powder, salt and flax seeds.
• Add to the banana mixture.
• Sprinkle in chocolate chips.
• Use a spatula to scrape into greased 9 x 5 loaf pan.
• Bake at 350 for 1 hour.
• Let cool in pan on baking rack for ten minutes.
• Remove and let cool completely before slicing.

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.

FLAX ALMOND MEAL BANANA MUFFINS WITH DARK CHOCOLATE (PALEO!)

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
• Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter.
• Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins.

BLUEBERRY BANANA COCONUT FLAX MUFFINS

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.

3-INGREDIENT BANANA FLAX BARS {VEGAN, PALEO, OIL-FREE, GRAIN-FREE}

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.