How To Make Blueberry Banana Coconut Flax Muffins
Made healthier with flaxseed, this muffins recipe serves fruity moist treats! The coconut and banana add more deliciousness to the tart blueberry muffins.
Serves:
Ingredients
- 2cupsall purpose flour
- 2cupsrolled oats,quick cooking
- 1cupground flax seed
- 1cupwhite sugar
- ⅔cupsweetened flaked coconut
- 2tspground cinnamon
- 2tspbaking powder
- 1tspbaking soda
- 1tspsalt
- 1½cupsbanana,ripe, mashed
- 1cupsour cream
- ½cupapplesauce
- ½cupbutter,melted
- 2eggs
- 1tbspvanilla extract
- 2cupsfresh blueberries
Instructions
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Preheat the oven to 350 degrees F. Grease 24 muffin cups or line with paper muffin liners.
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Whisk together the flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
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Whisk together the bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl.
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Stir flour mixture into banana mixture just until all dry ingredients are moistened, then fold in the blueberries.
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Fill the muffin cups to about ⅔ full.
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Bake in the oven for about 20 minutes until a toothpick inserted near the center comes out clean.
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Serve and enjoy.
Nutrition
- Calories: 207.19kcal
- Fat: 8.88g
- Saturated Fat: 4.54g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.14g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 29.61g
- Fiber: 3.32g
- Sugar: 13.10g
- Protein: 4.01g
- Cholesterol: 28.48mg
- Sodium: 192.59mg
- Calcium: 57.40mg
- Potassium: 128.67mg
- Iron: 1.29mg
- Vitamin A: 55.82µg
- Vitamin C: 3.59mg
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