Banana Flax Muffins

$1.99 recipe / $0.33 each
by Beth - Budget Bytes
4.74 from 23 votes
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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.

Banana Flax Muffins in paper liners, with one torn open

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.

Close up shot of Banana Flax Muffins in paper liners

Looking for a great banana bread recipe? Check out my Yogurt Banana Bread!

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Banana Flax Muffins

4.74 from 23 votes
Mashed banana keeps these Banana Flax Muffins soft, sweet, and moist without using a ton of added sugar or oil. An easy, breakfast-worthy muffin! 
Close up shot of Banana Flax Muffins in paper liners
Servings 6
Prep 10 mins
Cook 25 mins
Total 35 mins

Ingredients

  • 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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Notes

* Make sure the bananas are very ripe, about half brown, to make sure the muffins have enough moisture and sweetness. It should take roughly 2 large bananas to make 3/4 cup mashed.

Nutrition

Serving: 1ServingCalories: 225.55kcalCarbohydrates: 28.47gProtein: 4.82gFat: 10.2gSodium: 216.63mgFiber: 2.97g
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How to Make Banana Flax Muffins – Step by Step Photos

Wet ingredients for Banana Flax Muffins in a bowl

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.

Banana Flax Muffin Dry Ingredients in a bowl

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.

Combine Wet and Dry Ingredients

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.

Banana Flax Muffin Batter

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.

Unbaked Banana Flax Muffins

Line six wells of a muffin tin with paper liners, then divide the muffin batter between the six cups.

Baked Banana Flax Muffins

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. 

Banana Flax Muffins cooling on a wire rack

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.

Banana Flax Muffin torn in half

Enjoy the banana flax muffins warm, or allow to cool completely and then store in an air-tight container in the refrigerator.

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  1. Excellent delicious muffins! I made them as directed with walnuts and these are going to go fast! I will definitely make again too!

  2. 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. 

  3. 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!

  4. This was super easy! I also added some blueberries and used some homemade rhubarb jam. Yum!

    1. 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.

  5. 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

  6. 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

  7. 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!

    1. 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!

  8. Hi there! Has anyone tried freezing these? I am meal prepping for postpartum and hoping to include these.

  9. 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.

  10. 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!