Blueberry Banana Coconut Flax Muffins So Tasty

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Blueberry Banana Coconut Flax Muffins

"When the nearby library girls asked me to send them the recipe for the cakes that I'd delivered to story time, I realized I'd created something special. They had been loved by the children and adults alike. Delicious and healthy, the coconut, banana, and flax upload a little something more to the uninteresting antique blueberry muffin."

Ingredients :

2 cups all-reason flour
2 cups quick-cooking rolled oats
1 cup floor flax seed
1 cup white sugar
2/three cup sweetened flaked coconut
2 teaspoons floor cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mashed ripe banana
1 cup bitter cream
half cup applesauce
1/2 cup melted butter
2 eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

Instructions :

Prep : 20M	Cook : 24M	Ready in : 40M

Preheat oven to 350 degrees F (one hundred seventy five tiers 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 huge bowl. Stir flour aggregate into banana combination simply till all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
Bake inside the preheated oven till a toothpick inserted near the middle comes out easy, about 20 minutes.

Notes :

Makes 24 large truffles so you would possibly want to cut the recipe in 1/2.

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