I’m going to start this by saying that I am not an expert baker. I really don’t bake often, but I started playing around in my kitchen the other night with a bunch of brown bananas that I had, and I made these banana flax muffins that I ended up liking so much that I just had to share. Using a ton of mashed banana in the batter creates a soft, sweet, and moist muffin with very little added sugar and oil—two ingredients that are usually found in abundance in muffins.
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Reasonably Delicious
These Banana Flax Muffins are not like those giant cupcake-in-disguise muffins that you find in your local cafe. They’re a bit more reasonable, with a moderate sweetness and just the right amount of moisture. So like, if the giant cafe muffins were a pair of Louboutin stilettos that you pine after, these Banana Flax Muffins would be the cute pair of leopard print flats that you actually wear on a regular basis. Fun, but still reasonable enough for daily use.
Add a Streusel Topping
Okay, if you want to make these muffins just a little more fancy, I suggest adding a streusel topping. You can find a recipe for a simple streusel topping in my Streuseled Sweet Potatoes recipe. Simply mix up the streusel and sprinkle it over top of each muffin before baking. Super easy and it adds a bit more flair.
Can I Use Whole Wheat Flour?
I’ve only tested these muffins with all-purpose flour, but generally speaking, when you replace all of the all-purpose flour in a recipe with whole wheat you get a heavier, drier, more dense end product. It’s probably possible to tweak the recipe to make it work with whole wheat flour, but that would take some testing. Just doing a straight substitution probably will not give very good results.
Looking for a great banana bread recipe? Check out my Yogurt Banana Bread!
Banana Flax Muffins
Servings 6Ingredients
- 3/4 cup mashed ripe bananas* ($0.34)
- 1 large egg ($0.25)
- 2 Tbsp brown sugar ($0.08)
- 1/2 tsp vanilla ($0.14)
- 2 Tbsp olive oil ($0.32)
- 1 cup all-purpose flour ($0.11)
- 1 tsp baking powder ($0.04)
- 1/4 tsp salt ($0.02)
- 1/4 cup ground flaxseed ($0.12)
- 1/4 cup chopped walnuts (optional) ($0.57)
Instructions
- Preheat the oven to 425ºF. In a medium bowl whisk together the mashed banana, egg, brown sugar, vanilla, and olive oil.
- In a separate medium bowl, stir together the flour, baking powder, salt, flaxseed, and walnuts.
- Pour the wet ingredients into the bowl of dry ingredients and stir them together just until no dry flour remains on the bottom of the bowl. Avoid over stirring the batter.
- Line six wells of a muffin tin with paper liners, then divide the batter evenly between the six wells. It should fill the wells almost to the top.
- Transfer the muffins to the oven and bake at 425ºF for five minutes, then reduce the heat setting to 350ºF without opening the oven door, and bake for an additional 20 minutes.
- After baking, remove the muffins from the tin to allow them to cool. Enjoy the muffins immediately, or allow them to cool completely and then store in an air-tight container in the refrigerator.
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Equipment
- Measuring Cups Spoons
- Whisk
- Muffin Pan
- Wire Cooling Racks
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Banana Flax Muffins – Step by Step Photos
Begin by preheating the oven to 425ºF. In a medium bowl, whisk together 3/4 cup mashed ripe banana, 1 large egg, 2 Tbsp brown sugar, 1/2 tsp vanilla extract, and 2 Tbsp olive oil.
In a separate bowl, stir together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/4 cup ground flaxseed, and 1/4 cup chopped walnuts.
Pour the wet ingredients into the bowl of the dry ingredients, and stir them together just until no dry flour remains on the bottom of the bowl.
Make sure not to over stir the muffin batter, as this can create a rubbery texture in the baked muffins and an unusual peaked shape in the muffin tops.
Line six wells of a muffin tin with paper liners, then divide the muffin batter between the six cups.
Bake the muffins at 425ºF for five minutes, then lower the temperature (without opening the oven door) to 350ºF, and bake for 20 minutes more.
Remove the banana flax muffins from the tin to allow them to cool (leaving them in the tin lets condensation collect and can create soggy bottoms.
Enjoy the banana flax muffins warm, or allow to cool completely and then store in an air-tight container in the refrigerator.
Okay recipe. Kind of odd to only portion for 6 servings – should have been for a dozen. I found after following the recipe the batter was flat and dry.
Added another tablespoon of brown sugar, a splash of maple syrup, a bit of cocoa powder and chocolate chips to jazz it up, and they came out great.
I tried this with oat flour to replace the regular flour and 1/4 cup applesauce to replace the egg. I feel like I could have skipped or halved the applesauce. Alternatively, maybe add a little extra oat flour. I also gave them an extra 2 minutes in the oven. Mine didn’t rise as much as the pictures, not sure if it was my choice of flour or the egg/applesauce swap but they are delicious and that’s what counts!
Excellent delicious muffins! I made them as directed with walnuts and these are going to go fast! I will definitely make again too!
I did not have some of the ingredients so I had to make due with what I had. So they became walnut raisin banana muffins. With maple syrup added in. They were great with a smear of peanut butter. Baking time remained the same. 6 muffins total.
I added a touch of cinnamon, and, as I didn’t have any, didn’t add the flaxseed. They still were quite good, although next time I made them with a bit more white sugar added (a tbsp only!). I’m adding this one to my list of uses for ripe bananas! Thank you!
This was super easy! I also added some blueberries and used some homemade rhubarb jam. Yum!
Hola
Where do I get the paper liner you used for this muffins?
They happened to have those at my local grocery store. I don’t remember which store it was (this is a few years old), unfortunately.
You can make this vegan if you use a “flax egg.”
These are incredible!!! I now get upset when people eat my bananas haha. I will say I have a hard time not getting the peaked tops, I must need a better folding technique, but they still taste great
Postpartum breastfeeding momma here! I made these amazing muffins to meal prep for a quick breakfast/easy snack. I tweaked the recipe a bit; 5 ripe bananas, added cinnamon, a little maple syrup, self rising flour (all I had), and cut the cook time by 5mins. Turned out AMAZING, nice and moist. My fiancé loved them too! This will definitely be a weekly favorite
Could I bake this into a loaf rather than muffins? How would I adjust the time? These sound so good but I threw our muffin tin out a while back and never got around to buying a new one!
That might work, but unfortunately I can’t recommend an adjusted time without actually testing it. If you decide to give it a try, let us know how it turns out!
Hi there! Has anyone tried freezing these? I am meal prepping for postpartum and hoping to include these.
The only tweak I made was to add 1/2 tsp of cinnamon, otherwise I followed the recipe to a T. These are easy, healthy and delicious! Not too sweet. I will definitely be making these again.
Sorry no. Barely sweet and dry
Perfect recipe! Just sweet enough without being too indulgent. I used 2 bananas, and baked for 5 min then 18 min and they turned out perfect. Fun trick to try: instead of liners, grease the pan with shortening, and then use cocoa powder to “flour” the greased pan- gives you the nonstick bake plus a touch of chocolate!