Blueberry Banana Coconut Flax Muffins recipe
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Ingredients
- 2 cups all-purpose flour 2 cups quick-cooking rolled oats 1 cup ground flax seed 1 cup white sugar ⅔ cup sweetened flaked coconut 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 ½ cups mashed ripe banana 1 cup sour cream ½ cup applesauce ½ cup melted butter 2 eggs 1 tablespoon vanilla extract 2 cups fresh blueberries
Nutrition Info
- 214.2 caloriescarbohydrate: 29.6 gcholesterol: 29.9 mgfat: 9.4 gfiber: 3.3 gprotein: 4 gsaturatedFat: 4.6 gservingSize: -sodium: 236.4 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Banana Coconut Flax Muffins
Directions
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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.