Blueberry Banana Flaxseed Muffins

Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes

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, oatmealbread, 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 muffins lined up with blueberries surrounding

Blueberry Banana Flaxseed Muffins

4.49 stars average
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.

Nutrition

Calories: 202kcalCarbohydrates: 29gProtein: 4gFat: 8.5gSaturated Fat: 5.7gPolyunsaturated Fat: 2.8gCholesterol: 1mgSodium: 264mgFiber: 3.5gSugar: 15.1g

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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77 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!

  4. Cayley Avatar
    Cayley

    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?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You can just swap it out with flour!

  5. Lily Avatar
    Lily

    I was halfway through making these, but but had a sudden thought – no eggs? I’ll try the recipe as is.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      No eggs! The banana and yogurt keep it very moist. :)

      1. Lily Avatar
        Lily

        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. :)

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          I’m so glad they worked out!

      2. Sarah Avatar
        Sarah

        Delicious. I was looking to use up 1 banana and some flaxmeal. They were scrumptious.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          That sounds perfect!

  6. Liz DellaCroce Avatar
    Liz DellaCroce

    Forgive me – it should be softened but not fully melted!!

  7. Margie Avatar
    Margie

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Softened but not fully melted! Great question – I’ve updated the recipe to be more specific! Enjoy!

      1. hajijah Avatar
        hajijah

        can l uesd wholewheat flour

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Yes you can!

  8. Nutmeg Nanny Avatar
    Nutmeg Nanny

    Oh goodness, these muffins are incredible!! Perfect combination of tastes in my opinion :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Honestly – I could eat banana anything!! :)

    2. Diana Lister Avatar
      Diana Lister

      Just wondering if i can make these in a bread pan? Thanks! 😊

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Yes you can! Just reduce the temperature to 325 and bake for about 45 minutes to an hour.

  9. Allie Avatar
    Allie

    There is something comforting about the hot milk and the coffee combined in fresh deliciousness, so I would make A LOT of lattes.

  10. Lynn Decker Avatar
    Lynn Decker

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You’re too sweet – thank you Lynn! Welcome!

  11. Michelle Avatar
    Michelle

    I’d make some straight up strong lattes with upcoming fall seasonal syrups!

  12. Karen Lynch Avatar
    Karen Lynch

    Mocha lattes, my favorite.

  13. Erin @ Dinners, Dishes and Desserts Avatar
    Erin @ Dinners, Dishes and Desserts

    I love the muffins – so many good things in one little bite. I am loving baking with coconut oil lately – so much great flavor!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Me too!! I’ve been using it more and more in baked goods and am yet to be disappointed. :)

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.