Banana Flax Muffins Recipes

Steps:

• Preheat oven to 375°F.
• Grind flax seeds.
• Mash bananas.
• Mix bananas, flax and egg.
• Mix dry ingredients together and add.
• If needed add milk, one tablespoon at a time.
• It depends on the size of your bananas and the consistency.
• Fill greased muffin tins.
• Bake for 20 minutes.

Steps:

• Preheat the oven to 350°F. Line a large muffin pan with paper liners.
• Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
• In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
• Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!

Steps:

• Heat oven to 350ºF.
• Combine dry ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
• Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
• Cool 5 min. Remove muffins from pan to wire rack; cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
• Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

Steps:

• Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
• Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.