Coconut, banana and raspberry muffins
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Makes 8
Skip to ingredients
- 50g coconut flour
- 50g spelt flour
- 1 tsp baking powder
- 50g jumbo oats
- 1 ripe bananamashed
- 2 tbsp honey
- 200ml kefir or natural yogurt
- 150ml whole milk
- 1 eggwhisked
- 200g raspberries
- 1 tbsp desiccated coconut
Nutrition: per serving
- kcal159
- fat4.4glow
- saturates2.9g
- carbs21.8g
- sugars9.9g
- fibre4.5g
- protein5.6g
- salt0.2g
Method
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.
