Coconut and raspberry banana bread muffins

Готовим Desserts Coconut and raspberry banana bread muffins

After you make these banana bread muffins the first time, they'll fast become the new favourite for the lunchbox.

Lables: Fish free Lactose free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 190C/170C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
  2. Sift flour and bicarbonate of soda into a large bowl. Stir in brown sugar and 2 teaspoons of cinnamon sugar. Make a well.
  3. Whisk egg, oil and vanilla together. Add to flour mixture. Do not stir. Add coconut milk and banana. Stir until just combined. Fold in 3/4 cup of the raspberries. Divide mixture evenly among holes in prepared pan. Top with remaining raspberries. Sprinkle with remaining cinnamon sugar.
  4. Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely. Serve.

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2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1/2 cup brown sugar
3 tsp cinnamon sugar
2 eggs, lightly beaten
1/4 cup extra virgin olive oil
1 teaspoon vanilla bean paste
165ml can coconut milk
1 cup mashed banana
1 cup frozen raspberries

Adv

signature
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Desserts
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