Blueberry Banana Coconut Flax Muffins

• 2 cups all-purpose flour
• 2 cups quick-cooking rolled oats
• 1 cup ground flax seeds
• 1 cup brown sugar
• 2/3 cup unsweetened flaked coconut
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups ripe bananas (mashed)
• 1 cup low-fat Greek yogurt
• 1/2 cup applesauce
• 1/2 cup organic virgin coconut oil (melted)
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups blueberries (fresh or frozen)

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
3. Whisk together bananas, greek yogurt, applesauce, melted coconut oil, 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 20-25 minutes. (if using frozen blueberries plan on 25 minutes).

flour, quickcooking, ground flax seeds, brown sugar, unsweetened flaked coconut, ground cinnamon, baking powder, baking soda, salt, bananas, lowfat, applesauce, virgin coconut oil, eggs, vanilla, blueberries

Taken from www.food.com/recipe/blueberry-banana-coconut-flax-muffins-519215 (may not work)