Banana-Flax Breakfast Muffins Recipe | Vegetarian Times Skip to main content

Banana-Flax Breakfast Muffins

These morning treats are a lot more healthful than they taste. Ground flaxseed gives them a slightly nutty flavor while providing a dose of omega-3s. If you can’t find flaxseed meal, grind whole flaxseeds in a coffee grinder until powdered.



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1 cup low-fat buttermilk
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2 cups bran cereal, such as Nature's Path SmartBran or Kellogg's Original All-Bran
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¼ cup flaxseed meal or ground flaxseed
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4 bananas, divided
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1 cup sugar
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1 large egg
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¼ cup canola oil
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1½ cups all-purpose flour
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1 tsp. baking powder
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½ tsp. baking soda
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½ tsp. ground cinnamon
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¼ tsp. ground nutmeg
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¼ tsp. salt


1. Place cereal, buttermilk, and flaxseed in bowl of food processor, and pulse to combine. Let stand 30 minutes, or until cereal is soft. Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.

2. Add 3 bananas to cereal mixture, and process until smooth. Add sugar, egg, and oil, and process until smooth.

3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in bowl. Add to cereal mixture in food processor, and pulse until smooth.

4. Fill each muffin cup with ½ cup batter. Slice remaining banana into ½-inch-thick rounds, and place on tops of muffins. Bake 20 to 25 minutes, or until muffin tops are browned and toothpick inserted in center comes out clean. Cool on wire racks.

Nutrition Information: 

5 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
48 g
18 mg
201 mg
5 g
24 g
Makes 12 muffins

Comments on this Recipe

All I can say is these were divine! I did substitue for whole wheat flour and wheat bran and so happy I reduced the sugar because the bananas added proper sweetness all by themselves might even want to say can leave sugar out all together!

Brown sugar is not much better than white. All it is is white sugar with molasses. I would try a more healthful substitute for the sugar. Maybe some agave nectar or stevia might work. Not sure what is best these days, but reducing the amount is always better than nothing and substituting the apple sauce might help a little as well. Potato or tapioca flour are good substitutes for white flour as well.

my son and i LOVE these muffins! i use half all purpose unbleached flour and half whole wheat flour and they are still wonderful and tender. also-now and then i stir in walnuts for a little variety.

I have made these as mini muffins and my 2 year old son loves them I have also substituted 1 cup canned pumpkin for the bananas as well as apple sauce and both were moist and delicious. My daily breakfast is tea and one of these muffins.

I changed up the sugar to 1/2 cup brown sugar and 1/4 cup white sugar and used whole wheat white flour in place of 1/2 of the all purpose flour. The consistency was still great and they weren't quite as sweet as they are prepared as above.

Everyone loves this recipe. I cut down on the sugar a bit -- I used half a cup. I also added a few chocolate chips on top for decoration. If you only have three bananas, I would add a bit of applesauce to prevent the muffins from being too dry. Another great idea is to freeze a batch and zap a muffin in the microwave for a quick breakfast. You can also throw a frozen muffin in your lunch bag -- by lunch time, it will be thawed and ready to eat. A great success! Yum!

As written, consider this a recipe for cupcakes - with all the sugar and white flour. I would certainly decrease the sugar - 1 cup is A LOT for 12 muffins (most healthful recipes have 1/2 cup sugar). I would also try at least 1/2 wh wht flour (as some others have), since it usually works well in muffins (and white flour is stripped of all the good stuff so should really be limited).

I avoid using processed cereals for anything. Bran is readily available, doesn't contain it's own hit of sugar and other weird stuff. Ground flax mixed with the quantity if liquid you need in a recipe makes using an egg unnecessary. If you then replace buttermilk with soy milk or juice, you've got vegan friendly muffins!

Can I make these muffins vegan with no sugar? does anyone think they will work if i use soy milk, maple syrup, and egg replacer instead...

The recipe as outlined above is not particularly healthy is it? considering the use of processed breakfast cereal; and all that sugar. i'm clicking into this page from the link given in the Yoga Journal 21-day challenge - but i'm a bit disapointed to be honest!

eggs, white flour, processed sugar, buttermilk and commercial VT!!

Geez 1 cup of sugar. With obesity and diabetes on the rise how about take it to 1/2 cup sugar or other natural sweetener...just say'n

Oh you can totally healthy this up!! I'm gonna try to make this low-fat, whole grain and vegan and see if it doesn't still taste good. As said before the flax works as an egg replacer all on its own Use some whole wheat flower, applesauce instead of oil, brown sugar instead of white (and cut down on the amt of sugar as well 1/2 cup should do). Wonder if anyone else would be willing to give it a try too...won't be able to tackle it til this weekend probably. They're not going to taste quite as fatty and sugary as the original recipe to be sure, but I bet they'd still be pretty great!

This recipe looks yummy enough to eat, Go ahead and try all the different versions you want, What makes me sad is the "Holier than thou" attitude coming through some of these comments. Not exactly the Yogic attitude

Really disappointed.Not very healthy at all.Try Cooking Light website for healthy and yummy muffins. Btw: even in "healthy" muffin recipes I omit the oil and sub yogurt or applesauce and cut the sugar in half.Muffins never last around here to get dry!

I live at high altitude so baking is always a little different with the thinner air. For 5300 feet, I added two extra tablespoons of sugar and cut back on the sugar (I just eyeballed it, but the cup wasn't full). I also cut back on the baking powder by a quarter teaspoon. These are very tasty and very easy to make! I'm having one for breakfast right now!

These are my new favorite muffins. The only changes I made were substituting 1/2 cup Truvia for 1 cup sugar and using white whole wheat flour. They would probably also be excellent with Sucanet--more of a brown sugar flavor. Might also work to use an unsweetened bran cereal.

Any ideas on replacing the bran for gluten free?

I'd really like a flaxseed muffins recipe for chocolate ones too!

Can you suggest a way to prepare just the seeds? I have been toasting them in the oven and they are tasty prepared that way but I have heard that much of the nutritional value is lost that way.

Yes, this is not a healthy rendition. I would use 1/2 c. sugar, and use whole wheat pastry flour. I also use yogurt as a sub for buttermilk in my recipes.

What can I use instead of Canola oil? Would butter work?

I never use wheat, so Coconut Flour is great here. I cannot eat bananas, so apple sauce and oranges work best. Buttermilk can be substituted with yoghurt if you must, but it is fermented so still pretty safe. Can VT work up the nutritional content with these substitutions? Also, add more vanilla, possibly 1 1/2 tsp to add sweeter taste.

Very bland. I wouldn't recommend it unless you're up for tweaking it.

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