Banana Muffins Recipe With Coconut And Raspberry

Coconut, banana and raspberry muffins

  • makes 8
  • Easy

Try our recipe for low-fat coconut, banana and raspberry muffins. This recipe is super quick and easy to make, and it comes in under 160 calories per serving, a great mid-morning snack


Make these coconut, banana and raspberry muffins for a quick snack, then check out our classic breakfast muffins and banana muffins. We’ve also got plenty more delicious muffin recipes to try.



  • coconut flour 50g
  • spelt flour 50g
  • baking powder 1 tsp
  • jumbo oats 50g
  • banana 1 ripe, mashed
  • honey 2 tbsp
  • kefir or natural yogurt 200ml
  • whole milk 150ml
  • egg 1, whisked
  • raspberries 200g
  • desiccated coconut 1 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line 8 holes of a muffin tin with cases.

  • Step 2

    Mix the flours, baking powder and jumbo oats together in a bowl. In a separate bowl, mix together the banana, honey, kefir, milk and egg.

  • Step 3

    Slowly whisk this mixture into the dry ingredients until you have a smooth batter.

  • Step 4

    Gently stir through the raspberries and divide between 8 muffin cases.

  • Step 5

    Sprinkle each with desiccated coconut and bake for 20-25 minutes.

  • Step 6

    Cool on a wire rack and serve warm.

Specialist flours like coconut and spelt have become increasingly popular. Coconut flour is gluten-free and high in fibre, while spelt is a nutritious, ancient grain that’s easier to digest than common wheat. Kefir is a probiotic yogurt. All are available in health food stores and online.

Nutritional Information

  • Kcals 159
  • Fat 4.4g
  • Saturates 2.9g
  • Carbs 21.8g
  • Sugars 9.9g
  • Fibre 4.5g
  • Protein 5.6g
  • Salt 0.2g