Blueberry Banana Flaxseed Muffins

4.49 stars average

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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.

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.

Last Step:

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Nutrition

Calories: 202kcalCarbohydrates: 29gProtein: 4gFat: 8.5gSaturated Fat: 5.7gPolyunsaturated Fat: 2.8gCholesterol: 1mgSodium: 264mgFiber: 3.5gSugar: 15.1g
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77 responses to “Blueberry Banana Flaxseed Muffins”

  1. Morgan Avatar
    Morgan

    Late!

  2. Anne Avatar
    Anne

    Latte, latte, latte!!!

  3. Erica Avatar
    Erica

    I would make a plain ol’ latte! Simple, but delicious

  4. Liz Avatar
    Liz

    I would make hot chocolate and some great coffee.

  5. Elena Avatar
    Elena

    I would make cappuccino

  6. katherine d Avatar
    katherine d

    vanilla latte

  7. amelia Avatar
    amelia

    thanks for the chance to win this

  8. Mackenzie Avatar
    Mackenzie

    I would make my own lattes using the Nespresso! With a milk steamer, what could be better?

  9. Melissa Avatar
    Melissa

    These sound so yummy!

  10. Heather (@hbuchwitz) Avatar
    Heather (@hbuchwitz)

    I LOVE LOVE LOVE my Nespresso Pixie! The purple pods are my favorite – I really should know the name….

    The muffins look yummy! Glad I started following you on instagram after my friend Kristen (@dineanddish) kept tagging you when she was on vaca.