The Banana Flaxseed Breakfast muffins are a crowd pleaser. They don’t taste super healthy but the ingredients do provide a nice balanced makeup of yogurt, flaxseeds, bananas, and oats.
I used to make this recipe all the time and leave these tasty muffins out in a basket on the table so my brother & cousin (neither of which are into healthy food, so they’re boy approved!) could grab them on their way into work in the morning. I don’t know why I stopped! They’re probably wondering the same thing… It gave me comfort knowing they had a.) food. and b.) a balanced start to their day because I knew they weren’t going to sit down and cook breakfast.
This is the perfect recipe to make when you’re staring at a few over-ripe bananas on the counter & aren’t sure what to do with them.
If you aren’t a sit down breakfast person, I HIGHLY recommend adding these breakfast muffins to your arsenal because they are freaking DELICIOUS and so so easy. On the other hand, if you’re trying to help out a roommate, husband, or significant other, bake these on Sunday and give them breakfast for a week.
The muffins freeze great too, if you’re cooking for one and don’t want the temptation of a delicious bowl of sweet muffins whispering your name everyday!
Banana Flaxseed Breakfast Muffins
Ingredients
- 2.5 cups old fashioned oats
- 1 cup plain yogurt greek, almond, or coconut
- 2 eggs
- 1/4 cup honey
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax seed
- 1 tsp vanilla
- 2 bananas ripe
- 1/4 tsp salt pink himalayan
Instructions
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Preheat oven to 400F.
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Spray tin with non-stick coconut oil or cupcake liner.
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Place the oats in the food processor and pulse for about 10 seconds. Add all of the remaining ingredients to the processor & process until you have a wet pancake like texture.
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Now is the time you can have fun with any add-ins! Cocoa nibs, cinnamon, chopped nuts, you name it!
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Bake the cupcakes for about 18 minutes or until you can stick a clean toothpick through the center. I pull them out at 18 on the dot because I like my muffins a little doughy but that is your preference completely.
The more ripe the bananas, the better these muffins are. If you find yourself staring at a stack of overly ripe bananas and want to make something with a bit of nutritional value — I have got you covered.
I had 3 over-ripe bananas so you can see I cut one thinly and placed them on top of the muffins. This adds a little extra natural sweetness!
Enjoy in good health!
xx, Jess
P.S. If you like the silicone cupcake liners, they’re linked on my products page.
