These banana flax seed muffins are a family favorite—they don’t last long. They taste great from the oven, and I like to freeze leftovers on the same day. They’re great for breakfast or lunch pails. Freeze ripe bananas until you’re ready to bake.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 20
Ingredients
- 6 large ripe bananas
- 1 cup brown sugar
- ¾ cup salted butter, melted
- ½ cup white sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 ¼ cups whole wheat flour
- ½ cup ground flax seeds
- 2 teaspoons baking soda
- 2 teaspoons baking powder
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Mash bananas in a bowl. Stir in brown sugar, butter, white sugar, and eggs until well combined. Stir in all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
