BLUEBERRY BANANA COCONUT FLAX MUFFINS

Blueberry Banana Coconut Flax Muffins image

Provided by CrinV

Categories Breakfast

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

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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)

Steps:

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).

Nutrition Facts : Calories 173.1, Fat 4.7, SaturatedFat 1.9, Cholesterol 16.1, Sodium 200, Carbohydrate 29.5, Fiber 3.3, Sugar 12.4, Protein 4.3