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Blueberry Banana Coconut Flax Muffins


"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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40 m servings 214 cals
Original recipe yields 24 servings (24 muffins)


  • 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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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 25
  1. 28 Ratings

Most helpful positive review

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...

Most helpful critical review

I made 48 smaller muffins rather than 24 big ones. They were really gooey and had an odd flavor, maybe from the flax? I wouldn't make them again.

Most helpful
Most positive
Least positive

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...

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...

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 ...

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 ...

EXCELLENT!!! However, I substituted avocado oil for butter, and chocolate chips for blueberries. And OMGOSH SOOOO GOOD.

These are very good! Making half the recipe, I used 1/4 cup unrefined sugar and 1/2 Brown sugar. Only making half I still got 12 regular muffins, 12 mini muffins, and a small loaf of muffin brea...