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Healthy recipe for Blueberry Banana Flaxseed Muffins on virginiawillis.com
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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
Calories:

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.)