Toasted Coconut, Banana, and Raspberry Muffins

Toasted Coconut, Banana, and Raspberry Muffins

by Pam on May 27, 2014

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. 

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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Toasted Coconut, Banana, and Raspberry Muffins




Yield: 12

Prep Time: 10 min.

Cook Time: 23-25 minutes



Ingredients:

1 1/2 cups of white flour
1/2 cup of whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 tsp vanilla
1 cup of sweetened shredded coconut, divided
Fresh raspberries

Directions:

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!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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