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H3 Recipe: Banana Blueberry Flax Muffins

Banana Blueberry Muffins

Banana Blueberry Flax Muffins


  • 1 ½  cup   Flour
  • 1 cup   Flax seed ground
  • 1 cup   Sugar
  • 1 tsp.   Salt
  • 1 ¼ tsp.   Baking Soda
  • 1 ¼ tsp.   Baking Powder
  • 2/3 cup   Skim milk
  • ½ cup   Non fat plain yogurt
  • 2 T.  Vegetable oil or canola oil
  • 2/3 cup  Egg beaters, or egg whites
  • 1 ½ cup   Mashed ripe bananas
  • 2 cups   Blueberries, fresh or frozen (save for the end)



Preheat oven to 350 degrees.  In mixer bowl, add all dry ingredients.  In separate bowl, mix all wet ingredients.  Then add to mixer bowl and mix for about 2 minutes until well incorporated.  Make sure to scrape the sides of the bowl to make sure all ingredients are incorporated.  Pre-grease muffin tins with pan spray.  Place blueberries in each muffin tin, about 8 blueberries each.  Then portion ¼ cup scoop over the blueberries.  Bake in oven for about 15- 20 minutes.  Just until lightly browned.


**Chef’s note: If you have a dark muffin pan, be sure to reduce your heat to 325 degrees.  Enjoy the muffins as part of your Metabo meal or try one crumbled over oatmeal at breakfast.  In order to practice portion control, freeze the extra muffins you don’t need.

Number of Servings: 18

Serving Size: 1 muffin

Calories: 75

Fat grams: 1

*Please not the correction to the number of calories per serving from 60 calories to 75 calories.* 
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