Whole Wheat Banana Flaxseed Muffins

For a while there, I was really into making healthy baked goods for breakfast, but somehow I have gone off track lately. These moist and tasty muffins have put me back on the right path!

I modified this Martha Stewart Living recipe to make muffins instead of a loaf (shorter baking size and bonus portion control), use more bananas (more moist), omit the walnuts (my daughter doesn’t like nuts in her muffins…), and to bake in a convection oven.

The best combination… they taste indulgent but are actually healthy. We enjoyed them warm from the oven with fresh fruit. Another great use for overripe bananas!! 🙂

• 2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan
• 1/2 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
• 3/4 teaspoon coarse salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg, plus 1 large egg white
• 1/2 cup light-brown sugar
• 1 1/2 teaspoons pure vanilla extract
• about 3/4 cup mashed very ripe bananas (3 medium bananas)
• 1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped, optional

1. Preheat oven to 350 degrees. Butter, or spray with cooking spray, a standard muffin tin or a 9-by-5-by-3-inch loaf pan; set aside.
2. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl; set aside.
3. Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes.
4. Add melted butter, sugar, vanilla, and bananas, and mix until combined.
5. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts, if using.
6. Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 16 minutes- on convection (for muffins), or up to 35 minutes in a standard oven for a loaf. Let cool slightly in pan on a wire rack. Invert to unmold; reinvert, and let cool completely on rack.

Two Years Ago:

• Brown Sugar-Oatmeal “Sunshine” Muffins
• Crumb Cake

If you like this you may also like:

• Tate’s Banana Flaxseed Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →