Make these coconut, banana and raspberry muffins, then check out our classic breakfast muffins, banana muffins, healthy carrot cake muffins and more muffin recipes.

Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies and healthy granola.


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


  • 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.


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