Blueberry Banana Coconut Flax Muffins

Blueberry Banana Coconut Flax Muffins

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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Ingredients

40 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Notes:
  • Makes 24 big muffins so you might want to cut the recipe in half.

Reviews

Read all reviews 18
  1. 20 Ratings

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Most helpful positive review

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 disapp...

Most helpful critical review

Had way to much flax seed in it for my family's taste.

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Most positive
Least positive
Newest

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 disapp...

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 nev...

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 schoo...

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...

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 ...

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 ...

This recipe was wut I was looking for.

I added some walnuts and used half sugar and half truvia. Excellent! Also great mini muffins!

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