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Compliments of Diana Dyer, MS, RD

Banana Walnut Flax Muffins

Modified from a recipe in The Amazing Flax Cookbook by Jane Reinhardt-Martin, RD

  • 1-1/2 cup flour (I use whole wheat pastry flour by Bob’s Red Mill)
  • 3/4 cup ground flaxseed
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 whole egg (I use Eggland’s Best)
  • 1/4 cup canola oil
  • 1 cup smashed bananas (3 medium or 2 large)
  • 1 teaspoon vanilla extract
  • 2 Tbsp. Non-fat plain yogurt
  • 1/2 cup chopped walnuts


  • In large bowl, mix together flour, flaxseed, sugar and baking soda.
  • In separate bowl, mix egg, canola oil, bananas, vanilla, and yogurt.
  • Mix wet into dry ingredients.
  • Fold in walnuts.

Use paper muffin cups or spray the muffin pans with non-stick spray. Bake large muffins 20-25 minutes at 350 degree oven. Bake mini-muffins ~15 minutes at 350 degree oven.

Makes 12 muffins or 30 mini-muffins.