Blueberry Banana Flax-Seed Muffins

Recipe

Breakfast
Blueberry Banana Flax-Seed Muffins

Primary Media

Stack of healthy blueberry muffins

User Rating

4.1 out of 5 stars
Rate it:
20 ratings

Recipe Data

12
Servings
21min
Prep
35min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Bananas and blueberries: a match made in heaven. Start your day off with these tasty and filling muffins packed with fruits, walnuts, and ground flax seeds.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1 ½ c.Hy-Vee all-purpose flour
    ½ c.golden flax meal
    1 tbsp.ground flaxseed
    2 tsp.baking powder
    ½ tsp.Hy-Vee baking soda
    ¼ tsp.Hy-Vee salt
    2 tsp.Hy-Vee ground cinnamon
    ½ tsp.Hy-Vee ground nutmeg
    c.Hy-Vee walnuts, coarsely chopped, plus additional for topping
    1large Hy-Vee egg
    ½ c.Hy-Vee light brown sugar, packed
    3medium bananas, ripe, peeled, and mashed
    c.Hy-Vee coconut oil
    1 tsp.Hy-Vee vanilla extract
    2 c.blueberries, fresh or frozen

    Things To Grab

    • Standard muffin pan
    • Paper muffin liners
    • Whisk
    • Large bowl
    • Medium bowl
    • Toothpick
    • Wire cooling rack

    Directions

    1. Position a rack in the center of the oven. Preheat oven to 375 degrees. Grease a standard 12-muffin pan or line with paper bake cups.
    2. Whisk together flour, flax meal, flax seed, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Stir in 1/3 cup walnuts.

    3. Whisk together egg, brown sugar, bananas, coconut oil and vanilla extract in a medium bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared muffin cups. Top with additional nuts.

    4. Bake for 14 to 16 minutes or until the muffins are golden and spring back when touched or toothpick inserted into center of muffin comes out clean, rotating the pan halfway. Cool in muffin cups on a wire rack for 2 to 3 minutes. Remove from muffin cups; serve warm.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 15mg
    • Sodium: 150mg
    • Total Carbohydrates: 35g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 8%
    0%
    Iron 8%
    0%
    Calcium 4%