Healthy recipe for Blueberry Banana Flaxseed Muffins on

Better for You Baking: Blueberry Banana Flaxseed Muffins

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Blueberry Banana Flaxseed Muffins

Easy one bowl, dairy-free, oil-free, egg-free, reduced sugar blueberry flaxseed muffins. Wait, what? How can that possibly taste good?! Y’all. They are so good, you will not believe it. The flaxseed acts as an egg replacement and the banana acts as both an oil replacement and takes the place of some of the sugar. It seems like magic, but it’s really just better-for-you baking science. Read on for more information on how to incorporate flax into your diet.

Blueberry Banana Flaxseed Muffins on

Health Benefits of Flaxseed

Flaxseed can feature up to 100 times the amount of protein and other nutrients found in wheat bran. Flaxseed also delivers:

  • Omega-3s for heart health.
  • Soluble fiber absorbs water slows down digestion and helps make you feel full.
  • Plant compounds called lignans that act as antioxidants that prevent or delay some types of cell damage.

The best part is that flaxseed tastes good! Flax has a mild, nutty flavor. Check out my IG video to learn more about it.


How to Add Flaxseed to Your Diet

I add flaxseed to yogurt, sprinkle it on my cereal, add it to overnight oats, and add it to salads, too! It’s a great nutritional boost for all kinds of dishes. According to the Mayo Clinic, most nutrition experts recommend ground over whole flaxseed because the ground form is easier to digest. Whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits.

Blueberry Banana Flaxseed Muffins

Flaxseed as an Egg Substitute

Most recipes call for combining one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Add this ingredient to your recipe as you would an egg. In this instance, I simply add it to the batter. How does it work? There is a gum in the seed coating that becomes thick and gelatinous when the seeds are ground and combined with moisture. This combination makes a good emulsifier and will help the structure of baked goods, much like eggs.

Blueberry Banana Flaxseed Muffins on

Point it Out

I hope you enjoy this recipe. I am so pleased with the results. It’s part of what I call “better-for-you-baking.” I love baked goods and desserts, but want them to work with my healthy eating plan for daily treats so I can save the high-fat indulgences for more special occasions. These Blueberry Banana Flaxseed Muffins do the trick! If you are following WW these come in at about 5.5 points per serving. (And, if you want to join WW click HERE and we’ll both get a discount!) Thanks for reading.

Bon Appétit, Y’all!

Virginia Willis


PS Need another healthy overripe banana user-upper recipe? Try my Gluten-Free Pear Almond Cakes! 

Healthy recipe for Blueberry Banana Flaxseed Muffins on
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One Bowl Blueberry Banana Flaxseed Muffins

Dairy free, oil free, egg free, and reduced sugar – and they still taste delicious! What? For real! Yes! It’s “better-for-you-baking” science! The banana acts as a sugar replacement as well as a moisturizing agent, instead of oil. And, the flax replaces the egg. I have to admit, I was pretty incredulous that this worked, but it does and they are delicious!
Course: bread, Breakfast, brunch, Dessert, Snack
Cuisine: American
Keyword: banana muffin, dairy free, egg free, healthy muffin, healthy recipes, oil free, reduced sugar
Servings: 12


  • 4 ripe bananas
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup flax meal
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup blueberries
  • 1 tablespoon whole flax seeds for topping


  • Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Mash the bananas in a bowl. Add the flour, flax, sugar, baking soda, and salt. Stir to combine. Fold in blueberries. Scoop the batter into the prepared tin. Top each muffin with a sprinkling of whole flax seeds. Bake until golden brown, about 20 minutes. Remove to a rack to cool. Store in an airtight container in the refrigerator for up to 5 days. (Store in the fridge b/c with the high moisture content they are more likely to mold and spoil on the counter.)


Let’s cook something up! If you are interested in hosting me for a speaking engagement, event, cooking class, or book signing, let me know! Send an email to and we’ll be back in touch as soon as possible.

I am not a doctor, RD, health professional, or WW representative. I am simply sharing what works for me. My blog is for informational or educational purposes only and does not substitute professional medical advice or consultations with healthcare professionals.

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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. She is a James Beard award-winning cookbook author and chef for Food Network Kitchen. Virginia lost 65 pounds and has kept if off for over 3 years. Her health journey has been documented in Eating Well, as a cover story for Woman’s World, Allrecipes, and AARP. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!” Her cookbooks include Fresh Start: Cooking with Virginia My Real Life Daily Guide to Healthy Eating and Weight Loss; Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Alex vs America, The Rachel Ray Show, Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52. She has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. Fans love her down-to-earth attitude and approachable spirit. Learn more about Virginia and Good and Good for You Living, a real life health and wellness approach for mind, body, and spirit that includes food, fun, and fitness at

This Post Has 6 Comments

  1. I have made these so many times I don’t need to look at the recipe anymore! I cut the sugar down to 1/2 cup and they still taste great. And when i’ve run short on bananas, I’ve used unsweetened applesauce and even pureed acorn squash for one of the bananas.

  2. Kate

    I’ve made these about 5 times now and just love them ~ my husband does too. I’ve put a couple of walnut pieces on top before baking which gives it a nice crunch.

  3. Donna

    These are excellent—such a surprise! I was very skeptical because there was no liquid at it, but when I mixed it up the batter clearly didn’t need any liquid. Mine weren’t quite as high rising, and were a teeny bit rubbery, but I chalk that up to making them in the mixer rather than stirring by hand. Also, three of my bananas were large – possibly would’ve done better with slightly smaller. Regardless, they are very good. Planning to eat one for breakfast with a little goat cheese on it!

    1. Yay! Thank you so much for sharing your comments with me. It means the world to me that you think these are good. Yes! I completely thought it wasn’t gonna work lol. Pretty amazing for dairy free, boil free, reduced sugar muffins! And, a great way to use up those bananas that doesn’t involve copious amounts of butter and delicious southern pecans!

  4. evan bernstein

    Those muffins are absolutely delicious! You never miss what is in there and you still get all the flavor!

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