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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 Virginiawillis.com

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 virginiawillis.com

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! 

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
Author: Virginia Willis

Ingredients

  • 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

Instructions

  • 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 jona@virginiawillis.com 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.

Note that this post may contain affiliate links and I may make a commission if you use my affiliate link to buy the product.

Please be nice. Unauthorized use and/or duplication is prohibited. All photos and content are copyright protected. If you wish to republish this recipe, please link back to this recipe on virginiawillis.com. Thanks so much!

Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, 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 Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has 3 Comments

  1. 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. Virginia Willis

      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!

  2. 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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