Banana Blueberry Flaxseed Muffins
Great morning muffin. I make a batch or two on Sunday and refrigerate them, and then serve them for breakfast every morning with melted butter or almond butter.
- Preparing Time: 10 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 6 eggs
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1.125 cup flaxseed meal
- 1.125 cup finely shredded coconut
- 1.5 cup frozen wild blueberries i use frozen wild blueberries
- 3 ripe, mashed bananas ripe, mashed
- 2 tablespoons olive oil or butter or butter
- 3 tablespoons maple syrup optional, i add it when making these for my son
- Carbohydrate 19.656269482016 g
- Cholesterol 6.53333333333333 mg
- Fat 19.238884592498 g
- Fiber 9.28979974123816 g
- Protein 11.2195533334386 g
- Saturated Fat 2.6756622929368 g
- Serving Size 1 1 Serving (203g)
- Sodium 181.396406250543 mg
- Sugar 10.3664697407778 g
- Trans Fat 0.90851300026256 g
- Calories 283 calories
Makes 6 large muffins (or smaller depending on pan) Preheat the oven to 375 degrees F Whisk the eggs Stir in flaxseed and coconut Stir in baking soda and cinnamon and olive oil or butter Stir in mashed banana and maple syrup (maple syrup is optional, added sweetness makes these healthy muffins more palatable for my son at least) Stir in blueberries Grease muffin pan Divide batter evenly into muffin pan Bake 30-35 minutes or until fork or knife inserted into the middle comes out clean
