Strawberry Banana Flaxseed Muffins are so moist and tasty - you won't believe these are healthy! These flourless muffins are made with flaxseed and no sugar added, and are low carb, keto, gluten-free, and sugar-free. Note: because these are low carb, they use banana extract. Instructions for using fresh bananas are provided. Enjoy!
Recipe Video
The Best Flourless Muffins
- Healthy. These muffins are completely flourless using all ground flaxseed instead. Flaxseeds are chock full of nutrients, dietary fiber, and omega 3 vitamins. Gluten free baking powder is used instead of regular baking powder, and banana extract instead of fresh banana to lower the carbs.
- Satisfying. These muffins are filling and will keep you satisfied for hours. They make a perfect breakfast on the go or a snack to tide you over that won't cause a carb slump.
- Moist and delicious. Unless you forget your muffins are in the oven and you overcook them :-), these are not dry muffins and I love that!
What You'll Need
- Ground Flaxseed
- Sweetener - use any alternative sweetener with a 1:1 sugar ratio (I use granulated monk fruit sweetener or powdered monk fruit sweetener)
- Cinnamon
- Gluten Free Baking Powder - regular baking powder may be used
- Fine Salt
- Eggs
- Water
- Coconut Oil - either coconut oil or unsalted butter may be used.
- Banana Extract - fresh banana may be used, see recipe card for information.
- Fresh Strawberries
Instructions
For complete details, please see the printable recipe card below.
- Mix dry: Stir all dry ingredients together.
- Blend liquids: Blend together all wet ingredients.
- Combine:Â Add the wet ingredients to the dry and combine.
- Fold: Fold in the strawberries. Let sit for 5 minutes.
- Fill and bake:Â Grease muffin cups or use liners and add one-quarter cup of batter. Bake until done.
Kori's Tips
- The muffin batter will be runny at first. Let the flaxseed mixture sit at least 3 to 5 minutes and it will thicken.
- If you don't have a blender to mix the liquid ingredients, use a hand mixer or a whisk.
- Use muffin liners to prevent sticking.
- Measure the muffin batter with a ¼ cup measuring cup. Most muffin cups hold about a heaping ¼ cup full of batter.
- Test the muffins for doneness by using a toothpick inserted in the middle. If the toothpick comes out clean, the muffins are done.
FAQ's
Absolutely! Just be sure to use a total combination of ¾ a cup of fresh strawberries and mashed bananas. Omit the banana extract and use 2 teaspoon of vanilla in place of the banana extract.Â
Use any sweetener with a 1:1 sugar ratio.
Store in an airtight container in the fridge for up to 1 week. Or, freeze for up to 3 months.
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Strawberry Banana Flaxseed Muffins
Ingredients
- 2 cups ground flaxseed
- ¾ cup sugar substitute with a 1:1 sugar ratio (I use granulated or powdered monk fruit sweetener)
- 2 tablespoons cinnamon
- 1 tablespoon gluten free baking powder (regular baking powder may be used)
- ¼ teaspoon fine salt
- 5 large eggs
- ½ cup water
- â…“ cup unsalted butter or coconut oil (melted but not hot)
- 3 teaspoons banana extract (see note below on using fresh banana)
- ¾ cup fresh strawberries (hulled and chopped)
Instructions
- Preheat oven to 350° F. In a mixing bowl, add flaxseed, sweetener, cinnamon, baking powder, and salt. Stir to combine.Â
- Add eggs, water, banana extract, and coconut oil to a blender. Blend on high for 20 seconds.
- Pour the liquid mixture into the dry ingredients and stir until just combined.
- Add strawberries and fold in. Let the batter sit for 3 to 4 minutes to thicken.
- Fill lined muffin cups with approximately ¼ cup of batter in each. Bake for 18 to 24 minutes or until a toothpick inserted comes out clean.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Â Fresh berries or chopped bananas may be added. Use any granulated sugar - regular or substitute as long as it has a 1:1 sugar ratio (results may very slightly as well as sweetness levels). A neutral oil such as avocado or canola oil can be substituted for coconut oil; Vanilla extract may be substituted for banana extract.
- FRESH BANANA: Use a total of ¾ cup of strawberries and mashed banana. Omit the banana and substitute vanilla extract if you use fresh banana.
- TIPS: It's is important to let the batter sit for 5 to 10 minutes so that it can thicken. This recipe can easily be doubled and extra muffins frozen for later.Â
- SERVING SUGGESTIONS: Eat them all by themselves, or slather on some coconut oil, butter, nut butter, honey, or a favorite jam.
Nutrition
© 2025 Seeking Good Eats™
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Strawberry banana flaxseed muffins are moist and delicious and super healthy. These healthy muffins are sugar free, gluten free, low carb, and keto muffins. The perfect healthy breakfast or snack. These flourless muffins will keep you satisfied for hours! Make these ahead of time and freeze some for later. An easy breakfast for all week!
Diana de Leeuw
If I use applesauce instead of butter or oil and the banana instead of the extract, could I cut out the sugar completely or would it mess up on batter consistency too much with 3/4 cup of granulated sugar? Applesauce and Bananas have a ton of natural sweetness already.
Kori
Hi! I will be honest I have not done this before so I hesitate to advise. 🙂 Here's what I do know - even with 3/4 cup sugar substitute with a 1:1 ratio the muffins are not overly sweet. I have never made them with real sugar so I'm not sure if this happens because the flaxseed is absorbing the sweetness OR something happens to the substitute as it bakes making them less sweet (I use a common monk fruit/erythritol blend). When you taste the batter it tastes sweet but after they bake they are half the sweetness. So, if you are up for an experiment, I like your idea of trying to replace coconut oil with applesauce in equal amounts. I would suggest reducing the strawberry to 1/2 cup and adding 1/2 cup banana (no need for extract) so you have 1 cup fruit altogether instead of 3/4 cup. From there, if you are not opposed, I would reduce the sugar substitute in half (but not eliminate it completely) let the batter sit to give the flaxseed time to absorb the moisture. It should get fairly thick but if it doesn't add a little extra flaxseed. From there I would bake the muffins about 22 to 25 minutes and see how they turn out. Hope this makes sense. Let me know how they turn out! -Kori