Coconut, Banana and Raspberry Muffins

Coconut, Banana and Raspberry Muffins

Moist banana, coconut, and raspberry muffins with a hint of shredded coconut and juicy raspberries.

5 from 5 votes

Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course muffins

Cuisine South African

Servings cup cakes

Calories 215 kcal

Ingredients

60 grams coconut flour
60 grams spelt flour
2 tsp baking powder
60 grams jumbo oats
2 banana ripe, mashed
3 tbsp honey
250 ml natural yogurt
2 eggs whisked
200 ml whole milk
250 grams raspberries
2 tbsp desiccated coconut

Instructions

Preheat the oven to 180ºC (350ºF) and line 8 holes of the muffin tin/pan with cases.
Mix the flours, baking powder, and jumbo oats together in a medium bowl.
Using a separate mixing bowl, mix in the bananas, honey, yogurt, milk, and eggs.
Whisk the dry ingredients to the mixture whisking until you have a smooth batter.
Stir through the raspberries and divide between 8 muffin cases.
Sprinkle the top of the muffin batter with desiccated coconut and bake for 20 to 25 minutes.
Cool on an oven wire rack and serve warmish.

Nutrition

Calories: 215kcalCarbohydrates: 35gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 47mgSodium: 181mgPotassium: 283mgFiber: 7gSugar: 15gVitamin A: 160IUVitamin C: 11mgCalcium: 153mgIron: 2mg

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