Banana Flaxseed Muffins -Gluten Free

Prep Time
Cook Time
1h 5m
Ready In

"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."

Original recipe yields 15 servings


  • 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.