These banana flax seed chia muffins include fiber to keep you full, omega 3’s, as well as minerals and vitamins from the added flax and chia seeds.
These banana flax seed chia muffins are the perfect recipe for using up your ripe bananas. They also freeze well, if you don’t want to go through the entire batch in one sitting, although I promise you will be tempted to! I love making these for my kids. We are huge fans of banana bread and banana muffins but I wanted to add some additional nutrients and fiber to the mix with these banana flax seed chia muffins.
These muffins are perfect for a quick breakfast on the go or for a delicious snack. I have used both whole wheat flour and all purpose flour and they are good either way. I recommend using whole wheat because I’ve found banana and whole wheat usually goes really well together. Don’t worry if you only have all purpose flour on hand you can use what you have, you’ll just need to adjust the baking time.
Why flax seed and chia?
Although tiny, flax and chia seeds are loaded with nutrients. Flax seeds are high in Omega 3s and fiber. Chia seeds are loaded with antioxidants and are full of fiber. They will definitely help you to feel full for longer.
Can I use frozen bananas?
You can absolutely use frozen bananas in this recipe. I love to throw ripe bananas in our freezer and take them out later for banana bread, muffins, or smoothies.
Can you taste the flax seed and chia?
The chia and flax seed are well hidden thanks to the bananas. You can’t really taste them in these muffins.
Can I freeze these muffins?
You can freeze these muffins. Wrap them tightly in saran wrap before freezing. You can keep them in the freezer for about three months.
What ingredients do I need to make these muffins?
For this recipe, you will need:
- Whole wheat flour: (you can substitute all purpose flour if that’s what you have on hand, adjust the baking time to about 16 minutes).
- Ripe bananas: You’ll want to use bananas that are at least a little spotty. The darker the banana, the sweeter your muffins will turn out.
- Baking soda and baking powder: To make the muffins rise.
- Salt: You’ll need just ½ a teaspoon of salt.
- Vanilla: Pure vanilla is always best for baking.
- Butter: You’ll want to use unsalted butter.
- White sugar and brown sugar: To sweeten the muffins.
- Cinnamon and nutmeg: To give the muffins a little spice.
- Egg: You’ll need just one large egg.
- Flax Chia Blend: I used Hodgson Mill brand. I have used more than ¼ cup of flax seed and chia blend (up to ⅓) in this recipe. If you are used to having chia and flax in your diet feel free to add more.
How to make this recipe
Preheat your oven to 350 degrees and then peeling and mashing the bananas in a bowl.
Add the dry ingredients with the bananas into a large mixing bowl.
Add the wet ingredients. Be sure to cool your butter or it may scramble the egg.
Mix all the ingredients well (for about two to three minutes) with the hand mixer. Then either grease or line a muffin pan with muffin liners.
Fill the muffin pan about three quarters full and bake for 20 to 22 minutes or until muffins are slightly golden. A toothpick should come out clean from the middle.
Other recipes that you might like:
Banana Flax Seed Chia Muffins
- Muffin tin
- 1 ½ cups whole wheat flour you may substitute all purpose flour but see recipe notes
- 3 large and very ripe bananas
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup unsalted butter melted and cooled
- ¾ cup white sugar
- 2 tablespoons brown sugar
- 1 large egg
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup flax chia blend (I used Hodgson Mill)
- Preheat your oven to 350 degrees and then peeling and mashing the bananas in a bowl.
- Add the dry ingredients with the bananas into a large mixing bowl.
- Add the wet ingredients. Be sure to cool your butter or it may scramble the egg.
- Mix all the ingredients well (for about two to three minutes) with the hand mixer. Then either grease or line a muffin pan with muffin liners.
- Fill the muffin pan about three quarters full and bake for 20 to 22 minutes or until muffins are slightly golden. A toothpick should come out clean from the middle.