Coconut, banana and raspberry muffins
Published: August 14, 2017 at 11:09 AM
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Makes 8
Easy
Total time: 40 mins
plus cooling
A star rating of 1 out of 5.0 ratingsRate
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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
Low fat
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Alternatives
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Make these coconut, banana and raspberry muffins, then check out our classic breakfast muffins, banana muffins, healthy carrot cake muffins, white chocolate and raspberry muffins and more muffin recipes.
Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies and healthy granola.
Ingredients
Nutrition
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50g coconut flour
-
50g spelt flour
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1 tsp baking powder
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50g jumbo oats
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1 ripe banana
mashed
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2 tbsp honey
-
200ml kefir or natural yogurt
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150ml whole milk
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1 egg
whisked
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200g raspberries
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1 tbsp desiccated coconut
Nutrition: per serving
-
kcal159
-
fat4.4g
low
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saturates2.9g
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carbs21.8g
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sugars9.9g
-
fibre4.5g
-
protein5.6g
-
salt0.2g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4 and line 8 holes of a muffin tin with cases.
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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.
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step 3
Slowly whisk this mixture into the dry ingredients until you have a smooth batter.
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step 4
Gently stir through the raspberries and divide between 8 muffin cases.
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step 5
Sprinkle each with desiccated coconut and bake for 20-25 minutes.
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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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