Banana and Flax Seed Muffins

Family favorite. They don't last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you're ready to do some baking.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 240 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• ½ cup white sugar
• 1 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 ¼ cups whole wheat flour
• ½ cup ground flax seeds
• ¾ cup salted butter, melted
• 6 large ripe bananas

Recipe Instructions

Step 1

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.

Step 3

Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.