Toasted Coconut, Banana, and Raspberry Muffins
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Prep Time
10 mins
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Servings
12
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Cuisine
American
Toasted Coconut, Banana, and Raspberry Muffins
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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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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