Banana, Oat and Flax Muffins

These banana muffins are a great way to use up those ripe bananas. My kids love them and they are healthy. I tried using whole flax seeds the first time and I didn’t like the texture so I decided to use ground flax meal instead and that worked much better. They turned out delicious.

These are freezer friendly and are a great quick breakfast before school. My son can eat three of these banana muffins at a time. If your family likes muffins, take a look at my Chocolate Avocado Zucchini Muffins. They are yummy and a great way to sneak some vegetables into your family’s diet.

Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.

I like to use my favorite, 24 cup muffin tin. That way you can bake all of these at once. A tip to keep the muffins moist is to fill up one of the unused muffin cups half full of water. It works like a charm.

Banana, Oat and Flax Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lisa
• Total Time: 36 minutes
• Yield: 1.5 dozen 1x

Print Recipe

Pin Recipe

Description

These banana muffins are a great way to use up those ripe bananas. My kids love them and they are healthy.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cup unbleached all-purpose flour
• 1 cup quick oats
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 cup ground flax meal
• 2 large eggs
• 2/3 cup maple sugar, you can substitute 1/3 cup granulated sugar and 1/3 cup brown sugar
• 1/2 cup whole milk
• 3 large ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 teaspoon pure vanilla
• 2 tablespoons pure maple syrup
• 1/2 cup walnuts, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees. Spray a muffin tin with cooking spray or line with muffin liners.
2. In a large bowl, sift together flour, quick oats, baking powder, baking soda, sea salt, cinnamon and flax meal. Set aside.
3. In a stand mixer blend the eggs, one at a time, with a paddle attachment. Add the sugar, milk, bananas, melted butter, vanilla and maple syrup and blend until well mixed.
4. Gradually add the dry ingredients to the wet ingredients and blend until well mixed, scraping the sides of the bowl as needed. Add the walnuts, if desired, and stir by hand until evenly distributed.
5. Using a 1/4 cup measuring cup, scoop batter into already greased, or lined, muffin tin.
6. Bake muffins at 400 degrees for 7 minutes, then turn temperature down to 350 degrees and bake another 14 minutes. Make sure not to forget to turn the temperature down.
7. Let cool in the pan for 3 to 5 minutes, then remove from pan and let them cool completely on a wire cooling rack.

Notes

To Freeze: Cool completely, then put into a gallon freezer bag, remove as much air as possible and freeze. 

When you are ready to eat: Thaw on the counter overnight for a quick breakfast in the morning, or, from frozen, wrap in a paper towel and thaw in the microwave on defrost for about 1 minute.

• Prep Time: 15 minutes
• Cook Time: 21 minutes
• Category: Baked goods