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Flaxseed, Banana and Date Muffins Recipe, naturopath

These Flaxseed, Banana and Date Muffins are the perfect healthy snack, easy to make and are so delicious!

Each muffin provides you with two dessertspoons of flaxseeds (linseeds), meaning they are high in beneficial fibre. The muffins are also gluten free, so suitable for those living with coeliac disease, or experiencing  gluten intolerance.

The high level of soluble fibre in flaxseeds can help to feed our beneficial gut flora and move the bowel, especially if you are prone to constipation.

Flaxseeds contain lignans, which are a type of phytoestrogen, which may help to relieve some of the symptoms of menopause (note: flaxseed oil does not contain phytoestrogens).

Flaxseeds also are a rich source of ALA, which is plant-based source of omega-3 fatty acids (although this does require conversion in the body to EPA and DHA which requires adequate zinc and magnesium).

Flaxseed, Banana and Date Muffins

Ingredients:

  • 12 dessertspoons linseeds/flaxseeds (pre-ground or grind yourself)
  • 1 cup chopped dates
  •  ¼ cup boiling water
  • 1-2 ripe bananas
  • 60g butter, melted (cooled)
  • 3 teaspoons baking powder (can use gluten free)
  •  2 eggs, beaten
  • ½ teaspoon nutmeg

Method

1.     Preheat the oven to 180°C.

2.     Chop the dates and place in the boiling water.

3.     Grind the flaxseeds into a fine meal using either a nutribullet, electric spice grinder, thermomix, or coffee grinder.

4.     Mash the bananas in a mixing bowl and add nutmeg, ensuring that you mix well. 

5.     Mix in the dates (don’t drain off the water) and cooled melted butter.

6.     Fold through the flaxseeds and baking powder followed by the beaten eggs.

7.     Line the muffin tins with baking paper or use patty pans.

8.     Spoon mixture into muffin tins evenly – start with about 2 heaped dessertspoons in each.

9.     Bake in the oven for 25 minutes (baking times may vary depending on your oven).

10.  When cooked, remove from the tin and place on a rack to cool.

NOTES:

It’s really important to grind flaxseeds fresh or if you need to purchase pre-ground, choose a reputable supplier that has a regular turnover of stock. Excess ground flaxseed should be stored in the freezer to maintain freshness.

You will get six muffins from this recipe. Use melted coconut oil in place of the butter if you need the recipe to be dairy free.

This recipe is from Sandra Villella who is the consulting naturopath at Jean Hailes in Melbourne.

Let me know how you go if you make them and tag me on social media! Find more recipes here.

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