Banana Flax Muffins Recipe

Name: Banana Flax Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1 cup light agave nectar; 1 1/2 cups mashed ripe banana; 2 tablespoons freshly squeezed lemon juice; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup golden flaxseed meal; 2 1/2 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup raisins

Servings: persons

1/4 cup canola oil
1 cup light agave nectar
1 1/2 cups mashed ripe banana
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup golden flaxseed meal
2 1/2 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 muffin liners.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
4
Add the mashed banana, lemon juice, cinnamon, and nutmeg, and mix for 20 seconds.
5
Add the flax meal and mix until combined, about 10 seconds.
6
In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
7
Add the dry ingredients to the wet and mix on low until just combined, about 20 seconds.
8
Turn off the mixer and fold in the raisins.
9
Fill the liners to the rim with batter.
10
They will be heaping.
11
Bake in the center of the oven for 25 minutes, or until lovely golden brown on top, rotating the pan halfway through.
12
Transfer the muffins to a cooling rack.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup canola oil, 1 cup light agave nectar, 1 1/2 cups mashed ripe banana, 2 tablespoons freshly squeezed lemon juice, and more.

Yes, Banana Flax Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Flax Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions