Print Recipe

Coconut Almond Flaxseed Muffins

Recipe yields 12 regular sized muffins.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast or Snack
Servings: 12
Author: Hip Foodie Mom


  • 1 1/2 cups Bob's Red Mill whole wheat pastry flour
  • 1 cup Bob's Red Mill flaxseed meal
  • 1 tablespoon Bob's Red Mill raw whole flaxseeds
  • 1 heaping cup Bob's Red Mill old fashioned rolled oats
  • 1/4 cup sweetened shredded coconut
  • 3/4 cup light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1/4 cup applesauce
  • 1 cup low-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup sliced almonds + more for sprinkling on top
  • 1/4 cup dried cranberries


  • Preheat your oven to 350 degrees and spray a muffin pan with non-stick baking spray or fill with paper muffin or cupcake baking cups. Set aside.
  • Using a large sized mixing bowl, mix together the whole wheat pastry flour, flaxseed meal, flaxseeds, old fashioned rolled oats, shredded coconut, brown sugar, baking soda, baking powder, salt and cinnamon.
  • Add in the eggs, applesauce, yogurt and vanilla and mix until just combined. Do not over mix. Add in the almonds and dried cranberries and mix one more time.
  • Fill each muffin cup about 3/4 full. Sprinkle on almonds over each muffin and bake for 20 to 25 minutes, or until golden brown and a tester inserted comes out clean. Let the muffins cool in the muffin pan for at least 20 to 30 minutes before removing (if you did not use paper liners).