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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Banana and Flaxseed Muffins

Source: dLife

A delicious, moist twist on the traditional banana muffin. Flax adds texture and healthy fats.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	215.7

Total Carbs	20.6 g

Dietary Fiber	2.5 g

Sugars	9.1 g

Total Fat	13.7 g

Saturated Fat	0.8 g

Unsaturated Fat	6.0 g

Potassium	83.9 mg

Protein	3.7 g

Sodium	207.9 mg

Dietary Exchanges 13.7 Fat, 0.1 Fruits, 0.1 Meat, 0.4 Other Carbs, 0.7 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white all purpose flour 1.0
1 cup Seeds, flax, ground 1.0
1 tsp baking soda 0.5
0 1/2 tsp salt 1.0
1 cup fresh mashed banana 0.5
0 1/2 cup canola oil 0.5
0 1/2 cup brown sugar 1.0
1 each eggs 0.75
0 3/4 cup semi sweet chocolate chips

Directions

Preheat the oven to 375 degrees F. Grease muffin tins or add muffin liners.
In a medium bowl, stir together the flour, ground flax seed, baking soda, and salt. Set aside.
In another medium bowl, beat together the bananas and oil. Add the brown sugar and egg, continuing to beat until completely combined. Add the wet ingredients to the dry ingredients and combine until just blended. Add the chocolate chips if desired.
Spoon the batter into the prepared muffin tins, filling each about 3/4 full. Bake until a toothpick inserted comes clean, about 15 to 20 minutes. Cool in the pan for 5 minutes before turning out onto a cooling rack.