Blueberry Banana Coconut Flax Muffins

Name: Blueberry Banana Coconut Flax Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 2 cups all-purpose flour; 2 cups quick-cooking rolled oats; 1 cup ground flax seeds; 1 cup brown sugar; 2/3 cup unsweetened flaked coconut; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups ripe bananas (mashed); 1 cup low-fat Greek yogurt; 1/2 cup applesauce; 1/2 cup organic virgin coconut oil (melted); 2 eggs; 1 tablespoon vanilla extract; 2 cups blueberries (fresh or frozen)

Submitted by CrinV

"A fantastic healthy breakfast muffin, we gobble these up."

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Ready In:: 45mins
Ingredients:: 16
Yields:: 24 muffins
Serves:: 24

ingredients

2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 cup ground flax seeds
1 cup brown sugar
²⁄₃ cup unsweetened flaked coconut
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¹⁄₂ cups ripe bananas (mashed)
1 cup low-fat Greek yogurt
¹⁄₂ cup applesauce
¹⁄₂ cup organic virgin coconut oil (melted)
2 eggs
1 tablespoon vanilla extract
2 cups blueberries (fresh or frozen)

directions

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, greek yogurt, applesauce, melted coconut oil, 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 20-25 minutes. (if using frozen blueberries plan on 25 minutes).