Banana Flax Seed Chia Muffins

Banana Flax Seed Chia Muffins

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. 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?

Flax Chia Blend

For this recipe, you will need:

  • Whole wheat flour (you can substitute all purpose flour if that’s what you have on hand)
  • Ripe bananas
  • Baking soda
  • Baking powder
  • Salt
  • Vanilla
  • Butter
  • White sugar
  • Brown sugar
  • Cinnamon
  • Nutmeg
  • Egg
  • Flax Chia Blend (I used Hodgson Mill)

I have made these with both whole wheat flour and all purpose flour. If you want to use all purpose flour then go for it. You will need to adjust the baking time to about 16 to 18 minutes with all purpose flour.

Banana Flax Seed Chia Muffins
This recipe made with all purpose flour instead of whole wheat.

I have used more than 1/4 cup of flax seed and chia blend (up to 1/3) in this recipe. If you are used to having chia and flax in your diet feel free to add more.

How do I make these banana flax seed and chia muffins?

To make these muffins, first gather and measure out all of your ingredients. You will need:

  • 1 1/2 cups whole wheat flour
  • 3 large and very ripe bananas
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/3 cup of butter melted
  • 3/4 cup white sugar
  • 2 tablespoons of brown sugar
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 cup of 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 other ingredients and blend with a hand mixer.

Banana Flax Seed Chia Muffin recipe

Mix all the ingredients well and then either grease or line a muffin pan with muffin liners. Fill the muffin pan about three quarters full and bake for about 20 minutes or until muffins are slightly golden and a toothpick comes out clean from the middle.

Banana Flax Seed Chia Muffins

These muffins are not only yummy but they are easy to make. The added flax seed and chia add a boost of nutrients and fiber.
Course Breakfast
Cuisine American
Keyword Banana Flax Seed Chia Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Two Pink Peonies
Cost $6

Equipment

  • Muffin tin

Ingredients

  • 1 1/2 cups whole wheat flour you may substitute all purpose flour but see recipe notes
  • 3 large and very ripe bananas
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/3 cup butter melted and cooled
  • 3/4 cup white sugar
  • 2 tbsp brown sugar
  • 1 egg
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup flax chia blend (I used Hodgson Mill)

Instructions

  • Preheat your oven to 350 degrees and then peeling and mashing the bananas in a bowl.
  • Add the dry ingredients with the banans 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.

Notes

If you are substituting all purpose flour bake at 350 degrees for 16 to 18 minutes.

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