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Blueberry Banana Flaxseed Muffins

Liz DellaCroce Avatar

LIZ DELLA CROCE

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

blueberry muffins lined up with blueberries surrounding

Blueberries make me happy, especially when they are freshly picked down the road from my house. If you follow me on Instagram, you probably know that between farmers’ market trips and a recent blueberry picking adventure I am in berry heaven this time of year! Truly, I can’t freeze them fast enough – that is if my son doesn’t eat them all first!

Blueberries are the perfect food in my opinion. I mean really, what other food tastes like candy without any alteration but is packed with antioxidants, fiber, and minerals? Ok fine, cherries. But still. :)

Red White and Blue Oatmeal - The Lemon Bowl

For the most part, we’ve been enjoying them raw but they are also tasty in smoothies, pancakes, oatmeal, bread, and more. I love to make a batch of these muffins to have for the week! If you can get them to last, they stay fresh for up to 3 days. Or, make a double batch, and store them in the refrigerator between 5-8 days to have delicious, healthy treats all week long.

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Blueberry Banana Flaxseed Muffins?

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blueberry muffins lined up with blueberries surrounding

Blueberry Banana Flaxseed Muffins

4.48 stars average
Liz Della Croce
Blueberry Banana muffins are moist, fluffy and bursting with freshness while the coconut oil adds a subtle flavor that pairs perfectly with the blueberries.
PREP: 15 minutes
COOK: 22 minutes
TOTAL: 37 minutes
Servings12

Ingredients
 

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.

Last Step:

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Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8.5g | Saturated Fat: 5.7g | Polyunsaturated Fat: 2.8g | Cholesterol: 1mg | Sodium: 264mg | Fiber: 3.5g | Sugar: 15.1g


4.48 from 34 votes (24 ratings without comment)

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71 responses to “Blueberry Banana Flaxseed Muffins”

  1. Jo Avatar
    Jo

    Excellent! I used brown rice flour and a little over 1/4 teaspoon of xantham gum to make it gluten-free. I omitted sugar and added 3 cups of frozen blueberries instead. I used 2 teaspoons of cinnamon and 3 teaspoons of vanilla. I also omitted the salt. Great flexible recipe! Total muffins became 17.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Glad you could make it your own and you liked it!

  2. Andrea Barstow Avatar
    Andrea Barstow

    These are delicious. Moist and dense. I added an egg just because. I also used non-fat plain yogurt and added a 1/4 honey. My husband couldn’t get enough of them. Next time I will double the recipe and free. So nice to have a muffin that is not simply a cleverly disguised cupcake.

    1. Andrea Barstow Avatar
      Andrea Barstow

      *freeze

    2. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it!!!

  3. Vicky Avatar
    Vicky

    Can all purpose flower be used ? All whole wheat?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes absolutely!