Blueberry-Banana-Coconut-Flax Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/2 cup unsweetened coconut flakes
• 1 cup fresh or frozen blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the coconut oil, brown sugar, eggs, and vanilla extract. Add the mashed banana and whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the coconut flakes and blueberries.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Flaxseed is a great source of fiber and omega-3 fatty acids.
• Coconut oil is a healthier alternative to butter and margarine.
• Bananas are a good source of potassium and other vitamins and minerals.