Blueberry Banana Coconut Flax Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
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Reviewed: 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!
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Reviewed: 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!
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Reviewed: 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!!
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Reviewed: 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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Photo by Marianne
Reviewed: 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!
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Cooking Level: Intermediate

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