Banana Flaxseed Muffins -Gluten Free
Servings
Prep Time
Cook Time
Ready In
Recipe: #12559
May 15, 2014
Categories: Breakfast, Snacks, Grains, Flaxseed, Rice, White Rice, Fruit, Banana, Native American, North American, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Make it from scratch, Kid's Lunches, Muffins, Spring more
"These muffins are very easy to put together and make a great breakfast muffin. Make sure you use frozen bananas that have been thawed to room temperature. The consistency of the thawed banana is different than a regular mashed banana so do not use bananas that have not been frozen or the muffins will not turn out right."
Ingredients
Nutritional
- Serving Size: 1 (82.1 g)
- Calories 254.6
- Total Fat - 14.4 g
- Saturated Fat - 4.9 g
- Cholesterol - 44 mg
- Sodium - 80.1 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 1.9 g
- Sugars - 17.7 g
- Protein - 2.7 g
- Calcium - 28.5 mg
- Iron - 0.6 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step 1
Peel the thawed bananas and mash; set aside.
Step 2
Whisk the dry ingredients together in a large bowl.
Step 3
In a smaller bowl, whisk together the eggs, melted butter and maple syrup.
Step 4
Pour into the dry mixture along with the mashed bananas and mix well.
Step 5
Coat 15 silicone muffin cups with non-stick spray and fill 2/3 of the way with the cupcake batter.
Step 6
Place the filled silicone muffin cups on a rimmed baking sheet and place in a preheated 325 degree Fahrenheit oven and bake for 40 to 45 minutes or until cooked through. (Insert toothpick in centre of cupcake and it should come out clean.)
Step 7
Remove from oven and place on a baking rack to cool.
Tips & Variations
- Silicone muffin cups.
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