Get ready to transform your breakfast routine with these irresistible Banana Blueberry Flaxseed Muffins that are not just a treat for your taste buds, but a nutritional powerhouse! Imagine biting into a moist, tender muffin bursting with sweet blueberries, rich banana flavor, and the nutty goodness of flaxseed - all in one incredible package. Whether you're a health-conscious foodie or just someone who loves a delicious morning bite, these muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of mashed ripe bananas and 1/2 cup of sugar. Use a fork or a whisk to mix until the bananas and sugar are well incorporated.
- Add 1/4 cup of vegetable oil and 2 large eggs to the banana mixture. Whisk together until the mixture is smooth and well blended.
- In a separate bowl, mix together 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/4 cup of ground flaxseed, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Stir until the dry ingredients are evenly combined.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Fold in 1 cup of blueberries (fresh or frozen) into the batter, ensuring they are evenly distributed throughout the mixture.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Banana Blueberry Flaxseed Muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Banana Selection: Use overripe bananas for maximum sweetness and moisture. The darker and spottier, the better!
- Mixing Magic: When combining wet and dry ingredients, remember the golden rule - mix until just combined. Overmixing can lead to tough, dense muffins.
- Blueberry Hack: If using frozen blueberries, don't thaw them first. Add them frozen to prevent color bleeding and maintain their shape.
- Flaxseed Power: For maximum nutritional benefits, use freshly ground flaxseed. If possible, grind it just before adding to the recipe.
- Muffin Tin Trick: Use paper liners or generously grease your tin to ensure easy removal and perfect muffin shapes.
- Cooling Wisdom: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Secret: These muffins stay fresh for up to 3 days in an airtight container, or can be frozen for up to a month for longer enjoyment.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
