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Toasted Coconut, Banana, and Raspberry Muffins
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Toasted Coconut, Banana, and Raspberry Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Pam - For the Love of Cooking

Equipment

  • Muffin pan
  • Hand Mixer or Stand Mixer
  • Wire Cooling Rack

Ingredients

  • 2 cups of 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 coconut oil cooking spray.
  • In a small bowl, combine the flour, baking soda, and salt, and mix well.
  • In a large bowl, beat the coconut oil, sugar, banana, and vanilla with a hand mixer 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 ¾ cup of coconut, then gently mix them into the batter.
  • Spoon the batter evenly into each muffin pan.
  • Add three fresh raspberries to each muffin, pushing them in gently.
  • Evenly sprinkle the remaining ¼ cup of coconut on 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 wire cooling rack.
  • Slather with butter and enjoy!