Healthy recipe for Blueberry Banana Flaxseed Muffins on virginiawillis.com

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.

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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. Virginia is a Beard award-winning cookbook author, chef, content creator, and motivational speaker. She has lost 65# and kept it off for more than 3 years. Because of her own health journey, she is a cheerleader for others seeking to make lifestyle changes to feel healthier and happier. Her experience inspired her to launch “Good and Good for You” a lifestyle brand rooted in culinary that shares health and wellness content through digital channels; public speaking; and print media. Fans love her approachable spirit and friendly down-to-earth style. For more information visit virginiawillis.com

This Post Has 6 Comments

  1. gailgedanspencer Reply

    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 Reply

    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 Reply

    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. Virginia Willis Reply

      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 Reply

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

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