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 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!
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!
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!
* 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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