Ingredients
24
24 servings
- •2 cups all-purpose flour
- •2 cups quick-cooking rolled oats
- •1 cup ground flax seed
- •1 cup white sugar
- •⅔ cup sweetened flaked coconut
- •2 teaspoons ground cinnamon
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon salt
- •1 ½ cups mashed ripe banana
- •1 cup sour cream
- •½ cup applesauce
- •½ cup melted butter
- •2 eggs
- •1 tablespoon vanilla extract
- •2 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
- Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.
Nutritional Facts
Per 24 servings
- Calories: 214
- Carbohydrate: 30g
- Fat: 9g
- Fiber: 3g
- Protein: 4g
- Sugar: 13g
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