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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."
Ingredients :
- 2 cups all-purpose flour
- 2 cups quick-cooking rolled oats
- 1 cup ground flax seed
- 1 cup white sugar
- 2/3 cup sweetened flaked coconut
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mashed ripe banana
- 1 cup sour cream
- 1/2 cup applesauce
- 1/2 cup melted butter
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Notes :
- Makes 24 big muffins so you might want to cut the recipe in half.
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