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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quick-cooking rolled oats
ground flax seed
sweetened flaked coconut
1 1/2 cups
mashed ripe banana
These were delicious! My house needs a breakfast on the run during the week, and I felt that with the flax, oats and fruit this muffin was more than fluff to start the day. (Although they disappeared during the rest of the day, too...) I cut back on the sugar because I subbed honey greek yogurt for the sour cream and used frozen instead of fresh blueberries. It did take a little longer to bake, maybe 23-4 minutes. A hit!
When I make a new recipe for the first time, I like to stick to the original ingredients. However, due to lack of some ingredients I had to substitute, and some, like the white sugar, I just never buy. Here's what I did: whole wheat flour, unsweetened coconut flakes, raw sugar, 1/2 cup sour cream and 1/2 cup nonfat Greek yogurt, 1/2 cup banana and 1 1/2 cups applesauce, and 1/2 cup frozen blueberries and 1 1/2 cups fresh blueberries. I bake them for a total of 23 minutes and they came out perfect, not dry and not mushy! I think the next time I make these I'll make the original recipe but switch out the butter with coconut oil…
One of the best muffin recipes I've made! They are so moist and delicious - kids raved about them. I had to tell them to save some for tomorrow so they could have some for breakfast before school - a quick, hearty, healthy breakfast on the go. I did make a few of little changes to note: 1) substituted sliced almonds for the coconut because I didn't have coconut; 2) used 1 cup whole wheat flour in place of 1 cup all purpose flour; and 3) used 1/2 cup brown sugar for 1/2 cup of white sugar. Otherwise, I followed the recipe to the letter. Definitely making these again...in larger batches to freeze and have at the ready for those busy mornings!
I loved this recipe! My 11 year old son had 3 of the muffins for breakfast, and my 5 year old ate 2 muffins. My husband gave me a thumbs up as well. The muffins are delicious and have a nice moist texture yet due to oats, coconut and flax seed, has more substance to it than a typical muffin. I was thrilled that I was able to use my ripe bananas and blueberries in 1 recipe- not to mention using flax seed which is great health benefits (Flax seed is an excellent source of fiber, Omega-3 fatty acids and antio xidants.). Great recipe!
Delicious!! I didn't have blueberries so I used mini chocolate chips. Also 20 mins is great if you like baked goodies a tiny bit under done :) Saved and definitely making again!!
I made this with whole wheat flour and added some ground pecans for protein and it was amazing. The kids loved it and it made a large patch that lasted all week. The recipe is too thick to make a bread out of, stick to muffins!
These are excellent! I cut the recipe to 6 servings, and I got 8 very nice muffins! I followed the recipe exactly except that it took about 22 minutes to bake. Next time I'll make a few more so that my freezer can produce a yummy serving whenever we want! Thanks, Kate!
Very good! I did cut the butter in half and subbed coconut oil for the 1/4 stick of butter. They are very moist and delicious my kids at them for dessert:)
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Banana Coconut Flax Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 85
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