Ingredients

• 2 cups all-purpose flour
• 2 cups quick-cooking rolled oats
• 1 cup ground flax seed
• 1 cup white sugar
• 0.67 cups sweetened flaked coconut
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.5 cups mashed ripe banana
• 1 cup sour cream
• 0.5 cups applesauce
• 0.5 cups melted butter
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups fresh blueberries

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
3. 3 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.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

Nutrition per serving