I’ve been on a mission to create a low sugar, healthy gluten free snack that tastes delicious and fills my (and my kids’ tummies) and I’ve struck gold with these banana & flaxseed muffins. With less than a tsp maple syrup in each, these are a lovely cakey and slightly squidgy snack to enjoy without any accompanying sugar rush.
My kids have been the chief taste testers for these and they have absolutely loved them, which is fantastic as no only are they low sugar but they also contain ground flaxseed and banana as a source of slow release energy and source of nutrients. I’ve now made them so many times that I know the recipe off by heart!
We’ve also tested these muffins with various additions and twists: bluberry, chocolate chip and cacao powder, which I’ve detailed in the notes section of the recipe card below.
If you prefer hardcopy recipes to online ones, my cookbook Eat & Enjoy Gluten Free is available now and contains 100 wonderful recipes (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).
Where To Buy Ground Flaxseed
I get mine from Aldi or Lidl, as they sell it for a great price (roughly £1.40 for 200g). Or supermarket own brand “ground/milled flaxseed/linseed” is perfect too. In the US you may see it named “flaxseed meal”.
If you can’t find ground flaxseed on the shelves or can only get the expensive brands, try buying whole flaxseed instead as this is generally more economical, then grind them at home in a blender.
Always check the label to ensure the flaxseed don’t have a may contain gluten warning – I’ve not seen any but it’s always sensible to check.
Which Flour Do You Use?
I use a flour that is widely available in the UK, FREEE by Doves Farm Self Raising Flour. You can find it in every large UK supermarket, in the free from section.
If you only have plain flour available where you live (or have simply run out of self raising), add an extra 1 tsp baking powder and the muffins should work nicely.
Flavour Variations
As mentioned above, I’ve tried and tested adding fresh blueberries, chocolate chips and cacao powder to these muffins and can report they all work very nicely! Feel free to get creative with your additions, depending on what your personal preferences are.
You can also sprinkle some demerara sugar on top of the muffins before baking, if you want a sweeter finish.
Gluten Free Banana & Flaxseed Muffins Recipe
Time for the recipe, which you’ll find below. It will make 6 muffins, although the recipe can simply doubled if you want to make more or less.
The muffins last quite well for a couple of days, simply refresh for a few seconds them in the microwave if they are less fresh tasting (day 3 onwards). Store in an airtight container.
Ping me a message on social media if you have any questions (@myglutenfreeguide) or email me at [email protected]. I’ll get back to you as soon as I can.
If you enjoy these gluten free banana & flaxseed muffins please leave a review on the recipe card below, they are incredibly helpful (and encouraging!) for me.
Laura x
Healthy Banana & Flaxseed Muffins (Gluten Free, Low Sugar Recipe)
Healthy banana and flaxseed muffins that are gluten free and low in sugar. Ideal for snacks giving slow release energy and good nutrients.
Ingredients
- 120g gluten free self raising flour (I use FREEE by Doves Farm)
- 40g ground flaxseed
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- Pinch of fine salt
- 20ml maple syrup
- 1 large egg
- 30ml vegetable or sunflower oil
- 120ml semi skimmed milk (or dairy free alternative)
- 1 small overripe banana (peeled weight approx 100g)
- Optional: a few gluten free porridge oats for decoration
Instructions
- Preheat your oven to 180C (fan). Add the dry ingredients (the flour, milled flax seed, baking powder, bicarb and salt) to a mixing bowl and mix to combine.
- Crack in the egg, along with the oil and maple, and mix through.
- Pour in the milk gradually, mixing well, until you have a really smooth batter.
- Peel and mash the banana (discard the peel) really well, until a puree-like consistency. Then add to the muffin batter and stir through.
- Divide the batter evenly between the 6 holes of a silcone muffin tray (sat on a metal tray, to give some stability). Or if you only have a metal tray, like the holes with muffin cases. Sprinkle a few oats on top of the muffins.
- Bake 30 minutes at 180C (fan), then remove from the oven and cool on a wire rack. Enjoy!
See notes below for some flavour variations you might like to try.
Notes
1. Bicarbonate of soda isn't essential in this recipe, but it does give a finer crumb structure and is especially good if you want to make the cacao version detailed below.
2. Chocolate muffins - add 20g cacoa powder or cocoa powder to the base muffin mixture.
3. Chocolate chip muffins - add a handful of dark chocolate chips to the muffin batter, before spooning into the muffin tray.
4. Blueberry muffins - after spooning the batter into the muffin tray, add 3-5 blueberries to each muffin, pushing them down into the batter before scattering the oats on top.
5. The amount of maple syrup can be reduced to 20ml if you want to reduce the sugars.
I hope you enjoy these gluten free banana & flaxseed muffins! For more delicious bakes check out my main cakes and bakes section or try one of these recipes:
- Cheddar & Spring Onion Rolls (30 Minute Recipe)
- Double Chocolate Muffins (30 Minute Recipe)
- Cheese Straws (30 Minute Recipe)
Happy baking! x
