Banana Raspberry and Coconut Muffins

  /   Posted in: Baby and Kids Recipes, Breakfast, Guilt Free Sweets
raspberry

These Banana Raspberry and Coconut Muffins are perfect for taking to work as an afternoon snack and healthy enough to eat for breakfast too.

These are nut free so make a great addition to children’s school lunch boxes too.

They can be stored individually in the freezer and defrosted as needed.

Ingredients

  • 5 Eggs
  • 2 large or 3 small banana’s- the riper the better
  • ¼ cup melted coconut oil
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 tbs maple syrup
  • 1/3 cup raspberries (fresh or frozen)
  • Desiccated coconut to sprinkle on top

Method

  • Preheat oven to 180 degrees
  • Put all ingredients (except raspberries) into the Thermomix or food processor and mix until smooth.
  • Spoon into 12 lined muffin tins
  • Divide raspberries amongst the muffins and press into the mixture
  • Sprinkle with desiccated coconut
  • Bake for 25 minutes until a skewer inserted in the middle comes out clean
  • Allow to cool for 5 minutes in the pan and then transfer to a cooling rack

Check out the video tutorial on how to make these muffins https://youtu.be/jLuJzYFwKpE

Get all your ingredients for this recipe from YourGrocer  delivered. Convenient and local!

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  • Jc

    Can i replace maple syrup with sugar?
    How much sugar can i add?
    (Preparing this for a baby, so cant give maple syrup.)
    Thanks

    • thehealthyjourney

      Yes you could replace the maple syrup with 2 tablespoons of sugar. However I would also suggest that the banana and raspberries do add a nice natural sweetness so you could really go without any added sugar at all if you prefer.

  • Karen S

    Great recipe, I tried it for Valentine’s day. I only used maple agave that I found instead of maple syrup. I did make a mistake of putting raspberries on the bottom of the cupcake as well which made for a mushy base. But otherwise, great! 🙂