Blueberry Banana Coconut Flax Muffins Recipe - Allrecipes.com
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
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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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Footnotes

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

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!

 
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!

 
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 27, 2014

We really enjoyed these muffins. I had to use quick steel oats and greek yogurt instead of rolled oats and sour cream because I didn't have the other ingredients on hand. My substitutions worked out great and will definitely make these again the same way. A great hearty muffin for breakfast for my kids and these would be great to freeze. Thanks for the 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!

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • 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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