Close up shot of Banana Flax Muffins in paper liners
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4.93 from 14 votes

Banana Flax Muffins

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! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Total Cost: $1.99 recipe / $0.33 each
Servings: 6
Calories: 225.55kcal
Author: Beth - Budget Bytes


  • 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


  • 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.


* 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.


Serving: 1Serving | Calories: 225.55kcal | Carbohydrates: 28.47g | Protein: 4.82g | Fat: 10.2g | Sodium: 216.63mg | Fiber: 2.97g