Banana Flaxseed Muffins -Gluten Free
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."
- 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
Peel the thawed bananas and mash; set aside.
Whisk the dry ingredients together in a large bowl.
In a smaller bowl, whisk together the eggs, melted butter and maple syrup.
Pour into the dry mixture along with the mashed bananas and mix well.
Coat 15 silicone muffin cups with non-stick spray and fill 2/3 of the way with the cupcake batter.
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.)
Remove from oven and place on a baking rack to cool.
Tips & Variations
- Silicone muffin cups.