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)!
If you see a green or orange $ symbol next to an ingredient, clicking it will show the sales in YOUR community this week on that item (or share an additional recipe from a partner). Print
- 1 ½ cup whole wheat pastry flour (works just fine with regular whole wheat)
- ¾ cup ground flaxseed
- ½ cup white sugar
- 1 teaspoon baking soda
- 1 whole egg
- ½ cup oil or melted butter
- 1 cup mashed bananas (I used VERY ripe bananas)
- 1 teaspoon vanilla extract
- 2 Tbsp. plain yogurt
- 1/2 cup chopped walnuts (optional – but adds MORE omega-3s!)
- In large mixing bowl, mix together flour, flaxseed, sugar, and baking soda.
- In separate bowl, mix egg, oil, bananas, vanilla, and yogurt.
- Mix wet into dry ingredients.
- Fold in walnuts.
- Use paper muffin cups or spray the muffin pans with non-stick spray.
- Bake large muffins 20-25 minutes (or mini muffins for about 15 minutes) at 350 degrees.
- Makes 12 muffins or 30 mini-muffins.
Trouble Getting Healthy Food on the Table Every Day?
Enter Real Plans
Real Plans is an online meal planning software & app that is probably smarter than I am.
It works with all food restrictions to help families find the perfect meal, generate a shopping list, scale it up if needed, and you’re totally in control. Use your own fav recipes, skip a suggestion and tell Real Plans all the foods you don’t like/can’t eat, and it will still do half the work of meal planning (or more) for you.
Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more!
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!
Other Recipe Connections: