Blueberry Banana muffins are moist, fluffy, and bursting with freshness while the coconut oil adds a subtle flavor that pairs perfectly with the blueberries.
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. :)
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.
Blueberry Banana Flaxseed Muffins
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)
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.
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.
Glad you could make it your own and you liked it!
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.
*freeze
I’m so glad you enjoyed it!!!
Can all purpose flower be used ? All whole wheat?
Yes absolutely!
I have all ingredients on hand aside from flax… Can I leave it out or should I wait to try these until I get some?
You can just swap it out with flour!
I was halfway through making these, but but had a sudden thought – no eggs? I’ll try the recipe as is.
No eggs! The banana and yogurt keep it very moist. :)
yes, it was fantastic!! very moist and tasty. It was a bit too sweet for me, so I’ll cut down on the sugar next time, but definitely in my permanent recipe list. Thanks for sharing. :)
I’m so glad they worked out!
Delicious. I was looking to use up 1 banana and some flaxmeal. They were scrumptious.
That sounds perfect!
Forgive me – it should be softened but not fully melted!!
I have never used coconut oil before but bought some, do I melt it first in this recipe? If so, is it 1/3 cup solid or melted? Thanks!
Softened but not fully melted! Great question – I’ve updated the recipe to be more specific! Enjoy!
can l uesd wholewheat flour
Yes you can!
Oh goodness, these muffins are incredible!! Perfect combination of tastes in my opinion :)
Honestly – I could eat banana anything!! :)
Just wondering if i can make these in a bread pan? Thanks! 😊
Yes you can! Just reduce the temperature to 325 and bake for about 45 minutes to an hour.
There is something comforting about the hot milk and the coffee combined in fresh deliciousness, so I would make A LOT of lattes.
Thank you so much for the opportunity to win such a lovely prize. I only recently found your blog, but am enjoying the emails immensely.
You’re too sweet – thank you Lynn! Welcome!
I’d make some straight up strong lattes with upcoming fall seasonal syrups!
Mocha lattes, my favorite.
I love the muffins – so many good things in one little bite. I am loving baking with coconut oil lately – so much great flavor!
Me too!! I’ve been using it more and more in baked goods and am yet to be disappointed. :)