• Diane- The WHOLE Gang

    posted on September 2, 2009 at 10:48 am

    What a great idea. These sound so good. Yum! Flax is becoming my new friend. I’m finding it’s a better replacement for eggs than that egg replacer mix.


  • Geri@heartnsoulcooking

    posted on September 2, 2009 at 11:14 am

    What a GREAT!!! recipe using flax seed. THANKS!!!! Geri


  • Linda

    posted on September 2, 2009 at 11:19 am

    Really??? I won the microplane??? I’m so excited! I hoped I would win, but didn’t think I would. I just love new kitchen gadgets! Can you tell I’m excited? Thank you!

    The muffins look great. I like making healthy muffins for breakfast and will be doing it more as the weather cools. I’ll have to try your recipe.


    Amy Reply:

    Yes, you won! I’ll send your microplane off tomorrow. You’ll be zesting and grating everything. I hope you love it as much as I love mine.


  • Lyn

    posted on September 2, 2009 at 2:16 pm

    Hey there Amy :)

    Your blog is looking great! I love this recipe… I’m always looking for a new way to incorporate healthy flax into my KIDS diets, and this looks like something they’d enjoy. I’ve also been using agave nectar instead of suagr lately so I am excited to try these. As crazy as I may sound, I am probably going to add a handful of mini dark chocolate chips to the batter. My kids will gobble up ANYTHING with chocolate in it!

    Thanks for sharing this :)


    Amy Reply:

    That doesn’t sound crazy at all..it sounds fabulous. :) Thanks for stopping by and saying hello!


  • Lauren

    posted on September 2, 2009 at 6:17 pm

    No way! Thanks for choosing me =D. Its awesome to be featured, especially the first time!!

    These muffins look delicious. Muffins must be on the brain as I made some yesterday too!


  • Ali @ The Whole Life Nutrition Kitchen

    posted on September 3, 2009 at 12:01 am

    Thanks Amy! Your muffins sound yummy! I love adding flax to baked goods, also great in teff banana pancakes! Oh and as another commenter noted – yes on the chocolate chips, I don’t think you could go wrong with chocolate and bananas! -Ali :)


  • Barbara

    posted on September 3, 2009 at 10:26 am

    Oh, Amy,

    What a great breakfast recipe and change!

    I will be trying them too. I need to go shopping first – our closest Whole Foods is about 50 miles away, but we travel there to get stuff.

    Thank you and happy eating everyone!



    Amy Reply:

    Have you tried iHerb.com? I use them – their prices are great and I love their products. You can use my code to get $5 off your first order – SIR086. Also, Amazon.com has great products. I haven’t ordered from them yet but am going to – you can save tons of money this way, too.


  • Dee

    posted on September 3, 2009 at 12:10 pm

    Hi Amy — this looks like a great recipe to try!

    Lack of fiber is one issue I’ve faced going wheat-free (for asthma reasons), so I can’t wait to try this. Thank you!


  • Brian

    posted on September 4, 2009 at 2:14 pm

    Banana muffins are a great way to use up those over ripe bananas. I haven’t tried them with flax before but they sure look good.


  • gfe--gluten free easily

    posted on September 9, 2009 at 6:10 am

    Well, I always have a freezer with baking bananas (often more than I care to tell anyone about … he he) at the ready, so this recipe is going on my list. There’s also a flax bread recipe I want to try so as soon as I purchase some flax seed, I’ll be busy. Oh, and the weather is getting just right here for lots of baking … love that! :-)

    These muffins look so good. Thanks, Amy!


    Amy Reply:

    I have bags and bags of baking bananas. I keep buying more, too. In fact I have 3 on my counter right now that are going into a fruit salad for dinner or else they’ll end up in the freezer, too.


  • Liz@HoosierHomemade

    posted on October 6, 2009 at 10:11 pm

    Those look really yummy! A great breakfast muffin! Thanks for joining in the fun at Cupcake Tuesday!


  • Katie @ Kitchen Stewardship

    posted on October 20, 2009 at 7:47 pm

    I haven’t purchased whole flax b/c I don’t have a mill – are you saying I can grind them just fine in my food processor?? That’s awesome!!

    I can’t believe it took me so long to get to your recipe. Thank you so much for joining the October Fest Carnival of Super Foods! This week’s theme is Un-Processed Foods, or things you could buy in the store but choose to make at home. Hope to see you back!


  • Amy

    posted on October 20, 2009 at 9:45 pm

    @Katie @ Kitchen Stewardship, Yep. Just grind it right up in the food processor. Simple and quite efficient. And much more frugal.


  • Tiffany

    posted on October 22, 2010 at 10:51 pm

    Hi just wondering if the flax/buttermilk will take the place of the eggs or if i need to use my regular flax/water egg substitute in addition to the flax/buttermilk? Thanks!


  • Leslie

    posted on September 19, 2011 at 9:02 pm

    I’m trying to cut down on my fat intake. Do you suppose I can substitute apple sauce for the butter? Also, can I use Almond meal (for the flour) and almond or hemp milk (instead of buttermilk)?


    Amy Reply:

    @Leslie, If you’re trying to cut down of fat intake, almond meal is not the best choice. It’s calorie and fat dense. If you want to modify the recipe, play around with it and see what works. I find that making one or two changes at a time is the best.

    Have fun!


  • Nancy Bennett

    posted on May 25, 2012 at 1:43 pm

    What can I use instead of the Brown Rice Syrup????


    Amy Reply:

    @Nancy Bennett, Any liquid sweetener. I assume you’re worried about the possibility that it contains arsenic?


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