Blueberry Banana Flaxseed Muffins

4.48 stars average

Blueberry Banana Flaxseed Muffins

Blueberry Banana muffins are moist, fluffy and bursting with freshness while the coconut oil adds a subtle flavor that pairs perfectly with the blueberries.

Course Baked Goods, Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 202kcal

Author Liz Della Croce

Ingredients

1 cup whole wheat pastry flour or all-purpose white flour
¾ cup oats
½ cup flax seed meal
½ cup brown sugar packed
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ cups blueberry yogurt low fat, plain or vanilla work too
1 ripe banana mashed
⅓ cup coconut oil softened but not melted
1 teaspoon vanilla
1 cup blueberries fresh or frozen

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 400 degrees and line muffin pan with baking cups or spray with non-stick spray.
In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
In a medium bowl, mix together yogurt, banana, coconut oil and vanilla.
Slowly add the wet ingredients to the dry ingredients using a rubber spatula and mix until just combined. Carefully fold in the blueberries.
Divide batter evenly into each muffin tin - a large ice cream scoop works well for this. Bake for 20-22 minutes or until toothpick comes out clean.
Let muffins cool for several minutes before removing from the pan.

Video

These healthy Blueberry Banana Flax Muffins are made with yogurt, coconut oil, oats, and flaxseed for a protein- and fiber-packed breakfast. Freezer-friendly and perfect for meal prep, they’re ideal for busy mornings and back-to-school snacks.

Nutrition