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–+ servings

Coconut and Raspberry Banana Muffins

Author Ann Low
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Muffins
Servings 6 muffins

Ingredients
 

  • 145 g self-raising flour
  • 1/8 tsp baking soda
  • 65 g light muscovada sugar or light brown sugar
  • 1 large egg - lightly beaten
  • 3 tbsp coconut oil or olive oil - 45g
  • 1/2 tsp vanilla extract
  • 85 ml coconut milk or fresh milk
  • 150 g over-ripe bananas
  • 44 g frozen raspberries or blueberries

Instructions
 

  • Preheat oven to 190 deg C.
  • Sift flour and baking soda into a large bowl. Stir in sugar and make a well.
  • Whisk egg, oil and vanilla extract together. Add to flour mixture, followed by coconut milk and banana. Stir to just combined and fold in the raspberries.
  • Divide mixture evenly into 6 muffin cups and top with raspberries.
  • Bake for about 20 minutes until golden or skewer inserted into cake comes out clean. Leave muffins to cool and dust with some icing sugar.

Notes

Please keep in mind that all ovens temperature and baking time varies.
Recipe adapted from here
 
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