Recipe Connection: Banana Flax Muffins

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We’re thinking about omega-3s this week, and one way to get them into even your baking is to use ground flax seeds in place of part of the fat in a recipe.  Here’s an easy, yummy, kid-friendly muffin recipe for you to try, or get bold and learn to substitute flax into your family’s favorites (see below for details)!

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Banana Flax Muffins
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
Instructions
  1. In large mixing bowl, mix together flour, flaxseed, sugar, and baking soda.
  2. In separate bowl, mix egg, oil, bananas, vanilla, and yogurt.
  3. Mix wet into dry ingredients.
  4. Fold in walnuts.
  5. Use paper muffin cups or spray the muffin pans with non-stick spray.
  6. Bake large muffins 20-25 minutes (or mini muffins for about 15 minutes) at 350 degrees.
  7. Makes 12 muffins or 30 mini-muffins.

How to Substitute Flax in a Baking Recipe

  • Take out some of the fat in your recipe – butter, shortening (eek!), oil, whatever.  I usually have been very safe taking out 1/4 cup of fat, whether there’s 1 cup or 1/2 cup in the original recipe.
  • Replace that with 3x as much flax meal.  If you delete 1/4 cup of fat, add 3/4 cup of flax.  That seems like a lot, but it always works!
  • You may need to store your baked goods in the fridge – I found they go bad faster with flax involved.

Good luck and enjoy!

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32 Bites of Conversation So Far

  1. says

    this is a wonderful discovery! the muffins sound great but i love the tip re: flax substitution. We use ground flax, sprinkling it on yogurt, in smoothies, in oatmeal, but in a hundred yrs I’d not have thought to substitute for fat. thanks so much I’m thrilled to have found you thru Mouthwatering Monday!

    • Katie says

      Welcome! So glad I could be of help; I hope the substitution works well for you. Come back anytime! :) Katie

  2. Mandee says

    I love your recipes on here! I found this site because I was looking for a good recipe for whole grain tortillas and I’m so glad I did!! I love this banana flax recipe but I was wondering if it’s possible to change it to apple cinnamon or blueberry? I’m kind of new to cooking and baking etc so I’m not the best at substituting…

    • Katie says

      M,
      I bet you could! You would need to compensate w/an equal amount of wettish stuff for the lack of bananas. I would try 1 cup applesauce and add 1 tsp. cinnamon. For blueberries, maybe the cup applesauce anyway and then add blueberries? Or just banana blueberry. Let me know if you try it; I love adding transformations to my recipes!
      :) Katie

  3. Mandee says

    Thanks for the reply! I did try the apple cinnamon ones with applesauce but I actually also added 1 & 1/2 tsp of ground cinnamon, 1/4 teaspoon ground ginger and 3/4 cup of brown sugar (instead of white sugar). They were delicious! I think my husband would have preferred that they be *slightly* sweeter but he thought they were great anyway. Maybe next time I’ll try it with the white sugar instead or just maybe a little more brown sugar. Thanks for the help! :-)

  4. Elizabeth says

    I GOT BOLD!!! I made oatmeal cookies today with fresh ground flax seed. I figured that it would be as easy add with the oatmeal. I also cut a 1/4 c of brown sugar and used honey instead of white. I even did it with a mix of whole wheat flour and white. I’ve been looking for ways to make treats my dad loves a little healthier verses him buy those crappy cookies from the store. He LOVED them! He took a bit and he said “Oh man I’m going to have to ration these – these are too good!” You’ve got me so pumped to do new things in the kitchen!

  5. says

    We made these for breakfast this morning and added some chopped raw almonds (since I was out of walnuts) and unsweetened coconut chips. They were a hit with everyone, even my husband who doesn’t like bananas!

  6. Stacy says

    Hi this looks delicious. I’ve tried many recipes on your site. Wondering: if we wanted to use molasses what the ratio of substitution would be here? Or honey…

    thanks,

  7. Lucy says

    I’ve always been confused about something and I’m really hoping you can help clear it up….

    Is it okay to heat flax seeds? I’ve tried to find some information on it but what I’ve found seems so conflicting???? Most sites say that you should definitely not heat flax seed oil as it becomes rancid but what about in a recipe like this where you’re just using the ground seeds?

    • Katie says

      Lucy,
      You’re right about flax oil; it definitely should not be used for cooking. However, the internal temp of these muffins in the oven should only get to about 150-170, which won’t damage the fats in the flax. I think. There are so many recipes for baking with flax, and I don’t think I would have missed warnings about baking with flax. Hope that helps! :) Katie

    • Katie Kimball @ Kitchen Stewardship says

      Stefanie,
      I’ve never soaked this one, partly because I’d have to rely on the oil and bananas as the “liquid” and I’m not sure if it would “count” i.e. actually lower the phytate count in the flour.

      I have used honey, 1/4 cup instead of the 1/2 cup sugar. :) Katie

  8. Jennifer says

    I know I’m late on the ball, since you posted this a year ago, but I’m a recent subscriber and catching up. I can’t remember how I got to this recipe, but I just tried it today– used raw sugar and coconut oil and added a big handful of dried cranberries. It’s soooo good! I’ve made banana muffins for years, and I think these are the best ever! Thank you for posting a year ago. So glad I could still access it!

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