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Toasted Coconut, Banana, and Raspberry Muffins

Toasted Coconut, Banana, and Raspberry Muffins

I wanted to do something special for my kids so I made up a batch of these tasty muffins as an after-school snack. I threw in some of my kids’ favorite ingredients–banana, coconut, and fresh raspberries into these muffins. The muffins smelled amazing while they baked and needless to say my kids were thrilled to find the warm muffins waiting for them when they got home from school. These muffins were a huge hit with both of my kids and disappeared quickly. 

Toasted Coconut, Banana, and Raspberry Muffins

How to Make Toasted Coconut, Banana, and Raspberry Muffins

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray – I used coconut oil spray.

In a small bowl, combine the flours, baking soda, and salt together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined.

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut then gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add three fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Toasted Coconut, Banana, and Raspberry Muffins

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!

Toasted Coconut, Banana, and Raspberry Muffins

 

Toasted Coconut, Banana, and Raspberry Muffins

Toasted Coconut, Banana, and Raspberry Muffins

Prep Time: 10 minutes
Servings: 12

Ingredients

  • 1 ½ cups of white flour
  • ½ cup of whole wheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup of coconut oil melted
  • ½ cup of brown sugar
  • 2 large eggs
  • 3 overripe bananas
  • 1 tsp vanilla
  • 1 cup of sweetened shredded coconut divided
  • Fresh raspberries

Instructions

  • Preheat the oven to 350 degrees then coat a muffin pan with cooking spray - I used coconut oil spray.
  • In a small bowl, combine the flours, baking soda, and salt together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined.
  • Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut then gently mix them into the batter.
  • Spoon the batter evenly into each muffin tin. Add three fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.
  • Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!
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17 Comments

  1. Hurray for coconut in muffins! Coconut is my favorite ingredient of the year. I want to put it in everything. Such a good idea using coconut oil to line the muffin trays. I’ve gotta try that next time!

  2. I have a batch of these cooking righ now with about 8 minutes left. It smells great in here, but I notice the edges are browning and the middle is still too moist…I’m hoping it all firms up without burning. I might knock down the temp to 325, maybe it’s my oven!