Coconut and raspberry banana bread muffins

Recipes / Desserts

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

Recipe «Coconut and raspberry banana bread muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.