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