Name: Coconut and raspberry banana bread muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 0.63 gm bicarbonate of soda; 90.00 gm brown sugar; 3 tsp cinnamon sugar; 2 eggs, lightly beaten; 56.88 gm extra virgin olive oil; 1 tsp vanilla bean paste; 165ml can coconut milk; 260.00 gm mashed banana (see notes); 250.00 ml frozen raspberries

Coconut and raspberry banana bread muffins

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Whip up these irresistible banana bread muffins for a lunchbox favorite!

Ingredients:

300.00 gm self-raising flour
0.63 gm bicarbonate of soda
90.00 gm brown sugar
3 tsp cinnamon sugar
2 eggs, lightly beaten
56.88 gm extra virgin olive oil
1 tsp vanilla bean paste
165ml can coconut milk
260.00 gm mashed banana (see notes)
250.00 ml frozen raspberries

Instructions:

Preheat your oven to 190C/170C fan-forced and generously grease a 12-hole (1/3-cup-capacity) muffin pan.
In a large bowl, delicately sift together the flour and bicarbonate of soda. Add the brown sugar and 2 teaspoons of fragrant cinnamon sugar, then create a well in the center.
Combine whisked egg, oil, and vanilla with the flour mixture without stirring. Blend in coconut milk and banana until just combined. Gently fold in 3/4 cup of raspberries. Distribute mixture evenly in prepared pan. Garnish with remaining raspberries and sprinkle with remaining cinnamon sugar.
Bake for 15-20 minutes until golden and firm to touch. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

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