Healthy Banana Flaxseed Muffins

I haven’t baked in ages. It used to be my favorite thing to do, then I got really into savory cooking. Every once in awhile I like dust my kitchen in a coat of flour and leaven some sweet goodness. Today, naturally, I decided to bake on an 85 degree day. I’m *trying to get back into shape so decided to make these banana muffins on the healthier side. Don’t worry, they still taste amazing.


  • 1/2 Cup natural coconut shortening
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 large, ripe bananas- smashed
  • 1 1/2 C all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 350°. In a large mixer or bowl with mixer, cream the shortening, sugar and vanilla. Crack open two eggs into a separate small bowl. While mixer is on, add the eggs. Add the smashed bananas. In a separate bowl, mix together the rest of the ingredients. With the mixer on, slowly add in to the banana mixture until mixed, but don’t overmix.

Line a muffin pan with muffin wrappers or grease. Pour batter into muffin pan until each is about 2/3 full. Bake about 15 minutes until golden brown and toothpick inserted comes out clean.



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