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.
This would be so awesome!! I would make lattes and everything!
soy latte!
I used to go blueberry picking at U-pick it farms in Oregon, too… just like another gal who left a comment. Small world. These muffins look great. Can you tell me substitute for coconut oil? I am seeing that ingredient used more and more these days but live in a smaller town where the prices at the local health food store are through the roof. Your blog is really nice.
Kim – Just use canola oil instead of coconut oil!! No problem at all. Thank you for your nice words. Enjoy!
caramel latte
I would make mochas :-)
Capuchinos!
I would make espresso for my husband and some to add to my oatmeal for me (so good!)
I’d be making cappuccinos like they were going out of style!
I love salted caramel lattes!
Thanks for this opportunity! I would love to make a French Vanilla latte to enjoy with these muffins! Yum!!!!!
I would make a Nespresso Cappuccino to go along with these delicious Blueberry Banana Flax Muffins, YUM!!
oooh all of these ripe bananas leftover from daquiris – with some fresh blueberries picked from my 1 acre island…this is gonna be perfect lounging-on-the-dock-watching-the-sunset dessert! thank you!
Need a few of these to go with my coffee this morning!
These look amazing, Liz! I love blueberries and coconut oil so these are right up my alley!
I do too!! I want to make these again. :)
That picture of your son? Adorable! And Mama needs a latte stat! PIck meeeeeeeeeeeeeeeee!
LOL – Mama needs a latte stat is RIGHT!! Good luck!!
Awesome giveaway! I want to make some Latte’s! OH and those yummy blueberry muffins to serve with it :)
Thanks for the contest… Prizes are fun…. And yes I do believe a nice nespresso espresso would taste mighty fine with one of your blueberry muffins!
I really look forward to trying these muffins out this week. Thanks for sharing.
I made these blueberry banana muffins today. very delicious!! Loved the texture! My first time to use coconut oil. Will be looking for other recipes to use it in. Wonderful!
I’d make lots of expresso