Banana-Walnut-Flax Muffins: A Recipe


Last weekend, I had the rare treat of being up before the rest of the house because of the end of daylights savings time. While husband & toddler were sound asleep trying to make up for that lost hour, Tiki (our dog) & I were up and at ’em making sure Tiki got his morning feeding without delay.

It just so happened that I also had some overripe bananas hanging out on the counter that were begging to be re-purposed. So I got out one of our favorite recipes: banana-walnut-flax muffins and got to baking!

The beauty of this recipe is that it doesn’t require a mixer so it’s perfect for early morning preparation & not waking up the whole house.


I decided to make mini-muffins & when they came out of the oven, their banana bread aroma filled the air. Such a perfect way to wake up on the first day back to standard daylight time.


This was the first time since Michaela has been eating solids that I’ve made this recipe and she loved the special treat with her breakfast, calling them “nuffins!”  They are slightly sweet and perfectly moist with a little bit of crunch.


Mike loves this recipe too, particularly because it’s high in good nutrients like omega-3 fatty acids (walnuts & flax) and fiber (whole wheat flour, walnuts, & flax). Which reminds me of this one word of caution I should note, if you don’t typically consume a lot of fiber, watch out for these muffins!  But I promise they are delicious & totally worth it! And my family devours them without any issue so it’s just a matter of what your sensitivity to fiber might be.


We enjoyed this recipe all week long as I got about 30 mini-muffins from it. They do spoil rather quickly so I like to keep them in the refrigerator to slow the process down.

Cheers to a healthy start to more light-filled days. Spring is in sight!


Banana-Walnut-Flax Recipe

Makes 12 regular-sized muffins or 30 mini-muffins


  • 1 1/2 cu whole wheat flour
  • 3/4 cu ground flax seeds (aka flaxseed meal)
  • 1/4 cu sugar
  • 1 tsp baking soda
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cu canola oil
  • 1/4 cu reduced fat milk
  • 3 ripe bananas, mashed
  • 1/2 cu chopped walnuts


In a large bowl, mix the dry ingredients (flour, flax, sugar, and baking soda).  In a separate bowl, mix the liquid ingredients (egg, vanilla, oil, milk, and bananas).

Stir the liquids in the dry ingredients.  Fold in the walnuts.  If the batter is too dry, add more milk.  Pour or use a cookie scoop to proportionally distribute the batter into the desired size of muffin cups.  I like to grease the muffin tins but you can also use paper liners to prevent sticking.

Bake at 350F degrees for 20-25 min for regular size or 10-12 min for mini size or until a toothpick comes out clean.


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