I will begin this by stating that I’m not a professional baker. I don’t bake much. However, I was playing around in my kitchen last night with some brown bananas in my fridge and baked these banana flax muffins, which I enjoyed so much, I wanted to share with you. Using tons of mashed bananas in the batter makes soft, sweet, and moist muffins, with just a tiny amount of sugar and oil, two ingredients typically present in many muffins.


The Banana Flax Muffins here aren’t like the giant cupcake-like muffins you’ll likely find in a cafe. They’re more affordable and sweet, with moderate sweetness and enough moisture. If big cafe muffins were a pair of Louboutin stilettos you lust for, these Banana Flax Muffins could be the adorable leopard print shoes you can use daily. They’re fun but also affordable enough to be worn daily.


If you’re looking for the muffins a bit more elegant, I’d suggest putting on the sprinkle of streusel. There is a basic Streusel-topped muffin recipe within my Streusel Sweet Potatoes recipe. Mix the streusel and sprinkle it on the top of each muffin before baking. It’s easy to make and adds an extra flavor.


The muffins have been tested with all-purpose flour. However, generally, if you replace all ingredients of all-purpose flour with whole wheat, you’ll have more weight and a drier and more dense product. Modifying the recipe using whole wheat flour is possible, but it would require some time and testing. Simply substituting the flour likely won’t yield very satisfactory results.


3/4 cup mashed ripe bananas* ($0.34)

One large egg ($0.25)

Two tablespoons brown sugar ($0.08)

1/2 tsp vanilla ($0.14)

Two tablespoons olive oil ($0.32)

1 cup all-purpose flour ($0.11)

One teaspoon of baking powder ($0.04)

1/4 tsp salt ($0.02)

1 cup flaxseed ground ($0.12)

1 cup of chopped walnuts (optional) ($0.57)


The oven should be heated to 425oF. Mix the banana-mashed sugar, vanilla, vanilla, and olive oil in a large bowl.

Mix the baking, flour, salt, flaxseed, and walnuts in a separate bowl.

Add the wet ingredients to the bowl with the dry ingredients and mix the ingredients until there is no dry flour left on the bowl’s surface. Be careful not to stir the batter over.

Make six wells in muffin tins using paper liners. Divide equally among each of the wells. The batter should fill the holes close up to the top.

Place the muffins in the oven to bake them at 425oF for 5 minutes. After that, lower the temperature to 350oF without opening the door to the stove. Bake for another 20 minutes.

After baking, take the muffins from their tins to let them cool. Eat them immediately, or let them cool completely before storing them in a sealed, airtight container in the refrigerator.

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