Rating: 4.63 stars
54 Ratings
  • 5 star values: 42
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.

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  • 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.

Cook's Notes:

Makes 24 big muffins so you might want to cut the recipe in half.

Nutrition Facts

214 calories; protein 4g; carbohydrates 29.6g; fat 9.4g; cholesterol 29.9mg; sodium 236.4mg. Full Nutrition
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Reviews (54)

Most helpful positive review

Rating: 5 stars
07/30/2015
When I make a new recipe for the first time, I like to stick to the original ingredients. However, due to lack of some ingredients I had to substitute, and some, like the white sugar, I just never buy. Here's what I did: whole wheat flour, unsweetened coconut flakes, raw sugar, 1/2 cup sour cream and 1/2 cup nonfat Greek yogurt, 1/2 cup banana and 1 1/2 cups applesauce, and 1/2 cup frozen blueberries and 1 1/2 cups fresh blueberries. I bake them for a total of 23 minutes and they came out perfect, not dry and not mushy! I think the next time I make these I'll make the original recipe but switch out the butter with coconut oil… Read More
(6)

Most helpful critical review

Rating: 2 stars
09/22/2016
I made 48 smaller muffins rather than 24 big ones. They were really gooey and had an odd flavor maybe from the flax? I wouldn't make them again. Read More
54 Ratings
  • 5 star values: 42
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/29/2015
When I make a new recipe for the first time, I like to stick to the original ingredients. However, due to lack of some ingredients I had to substitute, and some, like the white sugar, I just never buy. Here's what I did: whole wheat flour, unsweetened coconut flakes, raw sugar, 1/2 cup sour cream and 1/2 cup nonfat Greek yogurt, 1/2 cup banana and 1 1/2 cups applesauce, and 1/2 cup frozen blueberries and 1 1/2 cups fresh blueberries. I bake them for a total of 23 minutes and they came out perfect, not dry and not mushy! I think the next time I make these I'll make the original recipe but switch out the butter with coconut oil… Read More
(6)
Rating: 5 stars
06/20/2014
These were delicious! My house needs a breakfast on the run during the week, and I felt that with the flax, oats and fruit this muffin was more than fluff to start the day. (Although they disappeared during the rest of the day, too...) I cut back on the sugar because I subbed honey greek yogurt for the sour cream and used frozen instead of fresh blueberries. It did take a little longer to bake, maybe 23-4 minutes. A hit! Read More
(4)
Rating: 5 stars
02/11/2014
These are excellent! I cut the recipe to 6 servings and I got 8 very nice muffins! I followed the recipe exactly except that it took about 22 minutes to bake. Next time I'll make a few more so that my freezer can produce a yummy serving whenever we want! Thanks Kate! Read More
(2)
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Rating: 4 stars
02/19/2014
I made this with whole wheat flour and added some ground pecans for protein and it was amazing. The kids loved it and it made a large patch that lasted all week. The recipe is too thick to make a bread out of, stick to muffins! Read More
(2)
Rating: 5 stars
02/23/2015
One of the best muffin recipes I've made! They are so moist and delicious - kids raved about them. I had to tell them to save some for tomorrow so they could have some for breakfast before school - a quick, hearty, healthy breakfast on the go. I did make a few of little changes to note: 1) substituted sliced almonds for the coconut because I didn't have coconut; 2) used 1 cup whole wheat flour in place of 1 cup all purpose flour; and 3) used 1/2 cup brown sugar for 1/2 cup of white sugar. Otherwise, I followed the recipe to the letter. Definitely making these again...in larger batches to freeze and have at the ready for those busy mornings! Read More
(2)
Rating: 5 stars
08/30/2014
I loved this recipe! My 11 year old son had 3 of the muffins for breakfast, and my 5 year old ate 2 muffins. My husband gave me a thumbs up as well. The muffins are delicious and have a nice moist texture yet due to oats, coconut and flax seed, has more substance to it than a typical muffin. I was thrilled that I was able to use my ripe bananas and blueberries in 1 recipe- not to mention using flax seed which is great health benefits (Flax seed is an excellent source of fiber, Omega-3 fatty acids and antio xidants.). Great recipe! Read More
(2)
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Rating: 5 stars
05/19/2014
Delicious!! I didn't have blueberries so I used mini chocolate chips. Also 20 mins is great if you like baked goodies a tiny bit under done:) Saved and definitely making again!! Read More
(1)
Rating: 5 stars
06/30/2015
Just made these and they are delicious. I didn't have "quick-cooking" rolled oats so added my old fashioned oats to the wet ingredients before the other dry ingredients and let them soak for about 5 minutes. I also used whole wheat flour and they turned out perfectly moist. Yum! Read More
(1)
Rating: 5 stars
06/05/2016
I added some walnuts and used half sugar and half truvia. Excellent! Also great mini muffins! Read More
(1)
Rating: 2 stars
09/22/2016
I made 48 smaller muffins rather than 24 big ones. They were really gooey and had an odd flavor maybe from the flax? I wouldn't make them again. Read More