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Blueberry Banana Coconut Flax Muffins Recipe

Recipe by: Kate

"When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • 2Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
  • 3Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
  • 4Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Footnotes
  • Cook's Notes:
  • Makes 24 big muffins so you might want to cut the recipe in half.
Ingredients
  • 24 servings
  • 214 cals
  • 2 cups all-purpose flour
  • 2 cups quick-cooking rolled oats
  • 1 cup ground flax seed
  • 1 cup white sugar
  • 2/3 cup sweetened flaked coconut
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups mashed ripe banana
  • 1 cup sour cream
  • 1/2 cup applesauce
  • 1/2 cup melted butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups fresh blueberries
Nutrition

Amount per serving ( 5 total)

  • Calories:
    214
    11%
  • Fat:
    9.4
    15%
  • Carbs:
    29.6
    10%
  • Protein:
    4
    8%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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