Banana Blueberry Flaxseed Muffins
Great morning muffin Usually I make a batch of them on Sunday refrigerate and serve every morning for breakfast with melted butter or almond butter
Great morning muffin Usually I make a batch of them on Sunday refrigerate and serve every morning for breakfast with melted butter or almond butter
- 6 eggs
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1.125 cup flaxseed meal
- 1.125 cup finely shredded coconut
- 1.5 cup frozen wild blueberries i use frozen wild blueberries
- 3 ripe, mashed bananas ripe, mashed
- 2 tablespoons olive oil or butter or butter
- 3 tablespoons maple syrup optional, i add it when making these for my son
- Carbohydrate 19.656269482016 g
- Cholesterol 6.53333333333333 mg
- Fat 19.238884592498 g
- Fiber 9.28979974123816 g
- Protein 11.2195533334386 g
- Saturated Fat 2.6756622929368 g
- Serving Size 1 1 Serving (203g)
- Sodium 181.396406250543 mg
- Sugar 10.3664697407778 g
- Trans Fat 0.90851300026256 g
- Calories 283 calories
Step-by-step
- Preheat the oven to 375 degrees F
- Whisk the eggs
- Stir in flaxseed and coconut
- Stir in baking soda and cinnamon and olive oil or butter
- Stir in mashed banana and maple syrup (maple syrup is optional, added sweetness makes these healthy muffins more palatable for my son at least)
- Stir in blueberries
- Grease muffin pan
- Divide batter evenly into muffin pan
- Bake 30-35 minutes or until fork or knife inserted into the middle comes out clean
A glance at the ingredients fails to reveal how much structural heavy lifting flaxseed meal performs here without standard wheat flour. Flax absorbs significant moisture during mixing, requiring a resting period of five minutes before filling the tins if the batter appears too loose. Frozen wild blueberries maintain a distinct interior pocket better than fresh berries, which tend to collapse and bleed large pools of juice into the surrounding crumb.
Baking with High-Fiber Batters
High concentrations of fiber and eggs create a dense structure that behaves differently than traditional quick breads. Setting the oven to 375 degrees Fahrenheit provides the initial thermal shock needed to activate the baking powder before the heavy batter weighs down the rise. Grease the muffin tin thoroughly with butter or oil because high-protein, egg-heavy batters adhere stubbornly to metal surfaces. Bake for 30 to 35 minutes, watching for firm domes that spring back slightly when pressed gently.
- If the centers remain wet after 35 minutes, tent the pan loosely with foil to prevent the coconut and flax exterior from burning while the interior finishes setting.
- Store baked muffins in an airtight container in the refrigerator for up to five days, reheating individual portions briefly before serving.
