Blueberry Banana Coconut Flax Muffins

A fantastic healthy breakfast muffin, we gobble these up.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 2  cups all-purpose flour
• 2  cups  quick-cooking rolled oats
• 1  cup ground flax seeds
• 1  cup brown sugar
• 2⁄3 cup unsweetened flaked coconut
• 2  teaspoons ground cinnamon
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1 1⁄2 cups  ripe bananas (mashed)
• 1  cup  low-fat Greek yogurt
• 1⁄2 cup applesauce
• 1⁄2 cup  organic virgin coconut oil (melted)
• 2  eggs
• 1  tablespoon vanilla extract
• 2  cups blueberries (fresh or frozen)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
3. Whisk together bananas, greek yogurt, applesauce, melted coconut oil, 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.
4. 4.Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20-25 minutes. (if using frozen blueberries plan on 25 minutes).