Naturally Sweet Apple Banana Muffins with Flax & Chia Seeds are just the perfect healthy treat with just under 160 calories and 7.5 grams of fat each. This a delicious and healthy snack that you will feel so great about eating. Knowing I am feeding my family and myself only the cleanest, wholesome and freshest ingredients means everything to me. No added sugars, artificial sweeteners or preservatives are what I strive for in our diets. This is difficult to do today so when you find something that is good for your body, satisfies, tastes great and cuts the cravings for foods your body can’t tolerate, try it, tweak it and make it work for you.




Serves 12

Active time: 15 minutes

Total time: 30 minutes

Dry Ingredients: 1 1/4 cups white whole wheat flour, 1/2 cup almond flour, 1/2 tsp baking soda, 1 tsp baking powder, 1-2 tbsp (your preference) flax/chia seed blend, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/8 tsp salt, zest from 1 medium lemon, 3 ripe small bananas mashed, 1 1/2 large apples sliced thinly then cut into 1/4 inch pieces (about 2 cups). I used Fuji apples but any variety will do.



Wet Ingredients: 1/4 cup canola oil, 1/4 cup unsweetened applesauce, 2 large egg whites, juice from 1 medium lemon, 2 tsp vanilla extract


Step 1: Preheat oven to 400 degrees. Then lower to 350 when ready to cook your muffins.

Step 2: Combine and mix dry ingredients in a large bowl except for lemon zest, bananas and apples.



Step 3: Add wet ingredients except for egg whites to dry mixture. Add lemon zest. Gently combine until just blended. Over mixing makes tough muffins. Mix should have lumps.



Step 4: Beat egg whites until frothy. Add egg whites, apples and bananas to mixed ingredients and gently fold being careful not to overmix.




Step 5: Fill greased muffin pan fully and place on center rack of oven. Sprinkle a few sugar crystals on top if you prefer a sweeter muffin.


Step 6: Bake muffins for 10-15 minutes. Use a toothpick inserted in center of muffin to test for doneness. Toothpick should pull out clean but moist.


Step 7: Let muffins cool in pan for a few minutes only. Then flip onto a clean dishtowel to cool fully. (Steam builds up under muffins if left in pan too long creating a soggy muffin.)


Nutrition facts per muffin:

160 calories 

7.5 grams of fat (fat sources are canola oil, chia/flax seed, almond flour and wheat flour)

3.5 grams of protein 

20 grams carbohydrates