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Banana Flax Muffins (LaVonna Funkhouser) Recipe

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This recipe for Banana Flax Muffins (LaVonna Funkhouser), by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 17, 2007


1/4 cup butter, softened
• 1/2 cup applesauce to replace 1/4 cup of butter
• 1/2 cup brown sugar
• 3 bananas, mashed
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 egg
• 1 tablespoon milled flax + 2 tablespoons water (to replace one egg)*
• 1 1/2 cups all-purpose flour
• 1/2 cup milled flax (or wheat bran, as the original recipe had)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, applesauce, milk, vanilla and egg; mix well. Stir in flour, flax, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
* I recently learned you are supposed to cook this mixture for a short time (in microwave or stovetop) to make it gloopy before using it as an egg substitute. I didn’t do that when I made the muffins, and they were fine.

Personal Notes:
Personal Notes:
Adapted from “Banana Bran Muffins” recipe on Allrecipes.com
This is a fairly low-fat recipe when made with my substitutions.




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