Toasted Coconut, Banana, and Raspberry Muffins

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

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17 Responses to “Toasted Coconut, Banana, and Raspberry Muffins”

  1. 1

    gloria — May 27, 2014 @ 8:57 pm

    These muffins look delicious Pam!

    [Reply]

  2. 2

    Angie@Angie's Recipes — May 27, 2014 @ 9:10 pm

    Gorgeous banana muffins, Pam. I love the addition of raspberries.

    [Reply]

  3. 3

    Sues — May 27, 2014 @ 9:14 pm

    I don’t make muffins nearly enough. But I have been loving raspberries in everything lately! These look awesome!

    [Reply]

  4. 4

    Lia — May 28, 2014 @ 2:00 am

    Fabulous combination Pam!!
    Cheers,
    Lia

    [Reply]

  5. 5

    Katie C. — May 28, 2014 @ 4:23 am

    If I don’t use the coconut, do you think I would need to increase the amount of flour?

    [Reply]

    • Pam replied: — May 28th, 2014 @ 8:11 am

      Katie,

      No – the batter is already pretty thick so it should be fine without more flour.

      Pam

      [Reply]

  6. 6

    Baby June — May 28, 2014 @ 4:41 am

    Woah those muffins are making me hungry right now! Love the high tops and plentiful chunks of flavor! :)

    [Reply]

  7. 7

    Andrea@WellnessNotes — May 28, 2014 @ 6:23 am

    The kid loves raspberries, but I have never added them to muffins. Great idea!

    [Reply]

  8. 8

    Natalie @ Tastes Lovely — May 28, 2014 @ 8:03 am

    Hurray for coconut in muffins! Coconut is my favorite ingredient of the year. I want to put it in everything. Such a good idea using coconut oil to line the muffin trays. I’ve gotta try that next time!

    [Reply]

  9. 9

    Chris @ The Café Sucré Farine — May 28, 2014 @ 2:41 pm

    What a wonderful ingredient line-up – I know they are wonderful. I love how high and rounded the tops are too, I always get excited when I look in the oven and see nice round muffin tops!

    [Reply]

  10. 10

    Jovina Coughlin — May 28, 2014 @ 4:27 pm

    All flavors I like: coconut, reapberries and banana. The muffins must taste great with these ingredients.

    [Reply]

  11. 11

    dina — May 28, 2014 @ 4:31 pm

    they look yummy!

    [Reply]

  12. 12

    John@Kitchen Riffs — May 28, 2014 @ 5:56 pm

    I need to go back to school for I can have this for an after school snack! Love coconut, so these have my number. Fun recipe — thanks.

    [Reply]

  13. 13

    Pamela @ Brooklyn Farm Girl — May 29, 2014 @ 1:05 pm

    Loving all these fruity happy flavors happening here! What a amazing combo!

    [Reply]

  14. 14

    grace — May 30, 2014 @ 1:00 pm

    you know you had me at the toasted coconut! :)

    [Reply]

  15. 15

    Joanne — June 1, 2014 @ 2:24 pm

    Love love love fruity muffins like this! What a sweet surprise!

    [Reply]

  16. 16

    Mary-Anne — September 23, 2014 @ 5:09 pm

    I have a batch of these cooking righ now with about 8 minutes left. It smells great in here, but I notice the edges are browning and the middle is still too moist…I’m hoping it all firms up without burning. I might knock down the temp to 325, maybe it’s my oven!

    [Reply]

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