Banana Blueberry Flax Muffins

Having some left over blueberries and 2 ripe bananas in the kitchen- Muffins for breakfast were calling my name. Baking you just can’t wing it so I started perusing the internet for some ideas.  I found this perfect recipe…we even had some flax and coconut oil in the pantry!  http://thelemonbowl.com/2013/08/blueberry-banana-flax-muffins-with-coconut-oil.html

The only variations from the original:  I used 2 bananas, all purpose flour and I didn’t have any large containers of yogurt  so I used 2 individual Greek yogurts with the fruit on the bottom (cherry and peach).

The outcome was a moist flavorful muffin.  I felt connected to my Aunt Judy with this recipe as she would love it and the ingredients used. DSC_0604.JPG

Ingredients:

  • 1 cup flour
  • 3/4 cups oats
  • 1/2 cup flax
  • 1/2 cup brown sugar (packed)- used dark brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 greek yogurts (5.3 ounce container)
  • 2 ripe bananas, mashed
  • 1/3 cup coconut oil
  • 1 tsp vanilla
  • 1 cup blueberries
  1. Preheat oven to 400 degrees
  2. Mix together the dry ingredients (flour through salt)
  3. In a separate bowl mix the yogurt, bananas, coconut oil, and vanilla
  4. Stir in the wet mixture into the dry ingredients a little at a time until well moistened  Fold in the blueberries
  5. Pour into 12 greased muffin tins and bake 20-22 minutes
  6. Let cool a few minutes before removing from tins

Enjoy with your morning coffee.  KID APPROVED!!!

 

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