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Banana and Flaxseed Muffins
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
3 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch , 1/2 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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1 cup  white all purpose flour
1 cup  Seeds, flax, ground
1 tsp  baking soda
0 1/2 tsp  salt
1 cup  fresh mashed banana
0 1/2 cup  canola oil
0 1/2 cup  brown sugar
1 each  eggs
0 3/4 cup  semi sweet chocolate chips
  1. Preheat the oven to 375 degrees F. Grease muffin tins or add muffin liners.
  2. In a medium bowl, stir together the flour, ground flax seed, baking soda, and salt. Set aside.
  3. 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.
  4. 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.

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