Banana and Flaxseed Muffins

These easy Banana Flaxseed Muffins make a delicious breakfast or snack with their tender texture and naturally sweet banana flavor. The mix-ins create a perfect balance of richness, nuttiness, and fun pops of chocolate.

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This post was last updated 12/2025.

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Shopping list:

• all purpose flour
• ground flaxseed
• granulated sugar
• baking soda
• baking powder
• salt
• mashed bananas
• milk
• egg
• butter
• vanilla extract
• chocolate chips
• toasted coconut flakes
• chopped pecans

Banana Flaxseed Muffins are the perfect blend of wholesome ingredients and indulgent flavor, making them a great option for breakfast, snacks, or lunchboxes. The mashed overripe bananas keep the muffins soft and naturally sweet, while the ground flaxseed adds a boost of nutrition. A mix of chocolate chips, toasted coconut, and chopped pecans gives each bite a delicious combination of sweetness, texture, and richness. These muffins bake up beautifully golden, with a soft interior and just the right amount of crunch from the nuts and coconut.

They’re also incredibly easy to make with simple pantry staples, and they freeze well for grab and go mornings. Whether you're making a batch for a weekend breakfast or prepping snacks for the week ahead, Banana Flaxseed Muffins are a satisfying, flavorful treat that feels both comforting and nourishing.

Does your family love muffins? If so, check out my Cherry Chip Muffins or Peach Muffins.

If you have more overripe bananas to use, try this Blueberry Banana Bread or Reese's Banana Bread!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best texture, make sure your bananas are very ripe, the spottier, the better, so the muffins turn out naturally sweet and moist. Mix the batter just until combined to avoid dense muffins, and toast the coconut for extra depth of flavor. If you prefer less sweetness, reduce the chocolate chips. These muffins bake evenly when the cups are filled about three quarters full.

• Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They also freeze beautifully, just place cooled muffins in a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 10-15 seconds for a fresh from the oven taste.

• Replace the all purpose flour with a 1:1 gluten free blend or use half whole wheat flour for a heartier texture. Swap the milk for almond, oat, or coconut milk to make the muffins dairy free, and use coconut oil instead of butter if you prefer. The chocolate chips can be replaced with dried cranberries, raisins, or white chocolate chips, and you can substitute the pecans with walnuts, almonds, or sunflower seeds. If coconut isn’t your favorite, simply leave it out or replace it with extra nuts or chocolate.

Our favorite kitchen equipment and supplies used with this recipe:

• NutriChef Muffin Pans
• Wilton Standard Cupcake Liner Baking Cups
• 4 Pieces Stainless Steel Whisks Set
• Ateco Stainless Steel Cake Tester

Yield 12 muffins

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Banana and Flaxseed Muffins

Banana Flaxseed Muffins are soft, flavorful, and packed with wholesome ingredients like mashed bananas and ground flaxseed. Chocolate chips, toasted coconut, and pecans add sweetness and crunch to every bite.

Ingredients

• 1 ½ cups all purpose flour
• ¼ cup ground flaxseed
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups mashed bananas
• ¾ cup milk
• 1 large egg
• 5 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ¼ cup chocolate chips
• ¼ cup toasted coconut flakes
• ¼ cup chopped pecans

Instructions

1. Preheat the oven to 400°F and line a 12 cup muffin pan with paper liners.
2. In a large bowl, whisk together the flour, ground flaxseed, sugar, baking soda, baking powder, and salt until well combined.
3. In a separate bowl, whisk the mashed bananas, milk, egg, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the chocolate chips, toasted coconut, and pecans, and stir gently until evenly incorporated.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the muffins to cool slightly before serving.

Nutrition Facts

Calories

252

Fat

11 g

Sat. Fat

5 g

Carbs

36 g

Fiber

3 g

Net carbs

33 g

Sugar

19 g

Protein

4 g

Sodium

227 mg

Cholesterol

30 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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