Blueberry Flax Muffins

These muffins were born out of re-creating ones that I was buying at the store ($5 for 4 muffins!). I used blueberries and banana as my flavor, but these are very adaptable to a wide variety of flavors and add-ins


  • 2/3 cup flax seeds 
  • 1 cup thick rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • pinch of fine sea salt
  • 2 eggs
  • 1 ripe banana, mashed (or any 1/2 cup of fruit puree)
  • 1/4 cup sugar
  • 2oz of avocado or coconut oil
  • 2oz of water
  • 1 cup frozen blueberries (keep in the freezer until ready to add to mix)


Preheat oven to 350.  Prepare your muffin tin, 

Grind the flax seeds in a coffee grinder (works best do in two batches).  I do not buy pre-ground flax seeds because of how fast the fats break down.  Add the flax flour to a large bowl and then add oats through sea salt. Mix together.

In a medium bowl, mash the peeled banana then add the two eggs and stir until eggs are just beaten.  Add sugar through water, stir to mix well.  

Add the wet ingredients to the dry ingredients, stir until just mixed together.  Now add the frozen blueberries. Gently fold into the mixture. 

Spoon in the mix into the muffin pan.

Bake for 22-28 minutes (check with a tooth pick for doneness at 22 minutes)

Makes 9 muffins


Gluten Free and Dairy free Goodness. Full of great Fats, fiber and protein

Gluten Free and Dairy free Goodness. Full of great Fats, fiber and protein

Spiced Pear, Banana & Oatmeal Muffins


    • 3 cups rolled oats

    • 1 1/2 teaspoon ground cinnamon

    • 1/2 teaspoon ground ginger

    • 1/2 teaspoon salt

    • pinch of nutmeg

    • 1 1/2 cups plain milk or non-dairy milk of your choice 

    • 1 cup mashed ripe bananas, (3 bananas) plus 1 banana sliced

    • 1/4 cup almond butter

    • 1/4 cup maple syrup

    • 1 teaspoon vanilla extract

    • 1 pear or apple, small dice


    • Heat over to 375.

    • Grease muffin pan well with coconut oil.

    • Combine dry ingredients (first 6 ingredients) in a large bowl and stir to combine. In a separate small bowl combine almond milk, almond butter, maple syrup and vanilla extract, stir. (If almond butter is not runny, microwave it for 15 seconds to loosen it up before adding it to the bowl)

    • Add the wet ingredients to the dry ingredients and stir to combine. Fold in the mashed bananas and diced pears.

    • Spoon mixture into the muffin cups filling each cup to the very top.

    • Top each muffin with a banana slice and bake for 25 minutes or until the cups are firm to the touch and the banana begins to caramelize.

    • Let cool for 10 minutes before removing them. Store any leftovers in the refrigerator.

    Recipe provided by Chef Diana Howe.

    Path Nutrition
    1825 Fortview Rd #114 Austin,Texas 78704 US 512-710-7284
    Path Nutrition Rated 5 / 5 based on 5 reviews. | Review Us