Raspberry coconut muffins

Raspberry coconut muffins

Raspberries are a real summer fruit and even though the weather disagrees with us at the moment, it definitely is summer in Holland. I have a large raspberry bush in my backyard, which gives me so many raspberries I have to keep finding new ways to use them because there comes a time when you’re sick of all those raspberries in your quark. Because we all love to eat but also want to work on our “summer bodies”, I decided to use the raspberries for a healthy snack which  you can also enjoy for breakfast.


What you need

This recipe makes 8 muffins.

  • 1 banana
  • 2 eggs
  • 100 ml milk
  • 100 gram oats
  • 1 tablespoon baking powder
  • 2 tablespoons honey
  • 5 tablespoons coconut oil (melted)
  • 50 grams frozen raspberries
  • 30 grams ground coconut

Kitchen supplies

  • Muffin cups
  • Muffin baking tin (optional)
  • Mixing bowl

Preserve

  • Max. 4 days in a closed container.

Preheat the oven at 180°C.  Mash the banana with a fork or use a bar mixer/blender.

Put the banana in a bowl together with the eggs, milk, baking powder and honey and mix together. Melt the coconut oil in a small pan or in the microwave and add to the batter. Finally gently scoop in the frozen raspberries and ground coconut.

Tip: if you same some raspberries, you can put them on top of the muffins before baking so you get nice colorful muffins like on the picture.

Divide the batter over the muffin cups with 2 tablespoons. Bake for 25 minutes in the center of the oven until they are done. Let them cool a little before eating.

 

 

 

 

 

 



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