Blueberry Banana Coconut Flax Muffins Recipe -
Blueberry Banana Coconut Flax Muffins Recipe
  • READY IN 40 mins

Blueberry Banana Coconut Flax Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
  3. Whisk 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.
  4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
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  • Cook's Notes:
  • Makes 24 big muffins so you might want to cut the recipe in half.

Reviews More Reviews

Jun 20, 2014

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!

Jul 29, 2015

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…

Feb 23, 2015

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 larger batches to freeze and have at the ready for those busy mornings!

Aug 30, 2014

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!

May 19, 2014

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!!

Feb 19, 2014

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!

Feb 11, 2014

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!

Jul 17, 2015

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:)


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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