These White Chocolate Chip Coconut Muffins are filled to the brim with tart raspberries, banana, sweet white chocolate chips, and coconut as creamy coconut milk is used in place of dairy milk to help make them moist and fluffy. Ready in less than 30 minutes, enjoy these yummy coconut muffins for both breakfast or dessert.
White Chocolate Chip Coconut Muffins with Raspberries and Banana
I know, you guys. At first glance, it would appear that there is a lot – perhaps too much – going on in these muffins. We’ve got berries, chocolate, banana, and coconut milk? Sure, crazy food blogger, they look pretty, but how do they taste?
Of course, taste – good or bad – is always personal, BUT, ask my family (and several of my friends) and they would tell you that these muffins are surprisingly (or not so surprisingly) delicious. A perfect marriage of flavors – tart, sweet, coconutty – it’s all so good.
But their awesome flavor isn’t the only reason why I think you’ll love these muffins so much –
- No fancy mixer needed. Just a couple of mixing bowls and spoons.
- They’re ready fast. You will have warm, delicious, sweet coconut muffins on your table in less than 30 minutes.
- They’re somewhere between healthy and unhealthy. Which makes them a wonderful breakfast treat or healthy(ish) dessert.
If you’re wondering, why are they so flat? Keep in mind that I filled each muffin well full to the top. I also topped each with quite a few toppings (white chocolate chips, sliced banana, crumbly frozen raspberry) which probably added quite a bit of weight. If this bothers you, you can always fill yours with less batter and leave the toppings off (but that would be boring). And flat or not, these coconut muffins always turn out light and fluffy and insanely delicious.
Ingredients in White Chocolate Coconut Muffins
- Whole wheat flour and All-purpose flour
- Baking powder and Baking soda
- Brown sugar
- Ground Cinnamon
- Eggs
- Canola oil
- Vanilla extract
- Full-fat coconut milk
- Bananas
- White chocolate chips
- Raspberries – fresh or frozen
How to Make Coconut Muffins
Hands down, the easiest muffin recipe EVER–
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Preheat your oven to 350 degrees F and grease a 12-count muffin tin with butter or non-stick cooking spray. Set aside.
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In a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, and ground cinnamon. Set aside.
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In a separate, smaller mixing bowl, whisk together the eggs, oil, vanilla extract, and coconut milk.
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Add the egg mixture to the flour mixture and gently combine with a rubber spatula until approximately half combined. Add the mashed over-ripe bananas, white chocolate chips, and 1 cup of raspberries to the batter and gently fold together to combine. Do not over-mix.
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Divide batter evenly among your prepared muffin tin. Top each muffin with one banana slice, frozen raspberries, and additional white chocolate chips, if desired. Sprinkle with brown sugar and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
- Can you use fresh raspberries? Yes! Absolutely. These muffins can be made with both fresh or frozen fruit.
- Use full-fat coconut milk. You want to use full-fat coconut milk from a can (not the kind of coconut milk that you would use to eat cereal). Full-fat coconut milk is creamy, rich, and has the best flavor.
- Can I use regular chocolate chips? I haven’t tried this recipe with regular semi-sweet chocolate or dark chocolate. Personally, I feel that white chocolate does really well in this recipe where other types of chocolate may overpower the other flavors, but give it a try!
- How to make gluten-free – To make this recipe gluten-free use certified gluten-free all-purpose flour.
- How to make vegan: To make these muffins vegan, you’ll need to replace the eggs with a vegan substitute. I like to use flaxseeds for this job. Here’s how to do it,
- To replace one large egg, place 1 tablespoon of golden flaxseeds in a spice grinder and grind into a fine powder. Transfer to a small bowl filled with 3 tablespoons of water. Allow your “flax-egg” to sit for 15 minutes before using it in a recipe (optional – just before adding to a recipe, stir in a pinch of baking powder).
More Bread and Muffin Recipes,
- Blackberry and Orange Muffins with Dark Chocolate
- Blueberry Yogurt Oatmeal Muffins
- Healthy Zucchini Chocolate Chip Muffins
- Homemade Blueberry Muffins
- Healthy Pumpkin Banana Muffins
- Banana Bread Recipe: How to Make Banana Bread
If you try these coconut muffins, please leave me a comment and let me know! I always love to read your thoughts and feedback!
RECIPE CARD
Raspberry Banana White Chocolate Chip Coconut Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup brown sugar - divided
- ½ teaspoon ground cinnamon
- 2 large eggs
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cup full-fat coconut milk - (coconut milk from a can)
- 3 over-ripe bananas - mashed
- 1.5 cups white chocolate chips - divided
- 1.5 cups frozen raspberries - divided
- 1 large banana - sliced
- 4 tablespoon brown sugar - for topping
Instructions
- Preheat oven to 350 degrees F. Grease a 12-count muffin tin with butter or non-stick cooking spray. Set aside.
- In a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, and ground cinnamon. Set aside.
- In a separate, smaller bowl, whisk together the eggs, oil, vanilla extract, and coconut milk.
- Add the egg mixture to the flour mixture and gently combine with a rubber spatula until approximately half combined.
- Add the mashed over-ripe bananas, white chocolate chips, and 1 cup frozen raspberries to the batter and fold together to combine. Do not over-mix.
- Divide the batter evenly among the prepared muffin tin. Top each muffin with one banana slice, frozen raspberries, and additional white chocolate chips, if desired. Sprinkle with brown sugar and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Jessica's Notes
- Can you use fresh raspberries? Yes! Absolutely. These muffins can be made with both fresh or frozen fruit.
- Use full-fat coconut milk. You want to use full-fat coconut milk from a can (not the kind of coconut milk that you would use to eat cereal). Full-fat coconut milk is creamy, rich, and has the best flavor.
- Can I use regular chocolate chips? I haven't tried this recipe with regular semi-sweet chocolate or dark chocolate. Personally, I feel that white chocolate does really well in this recipe where other types of chocolate may overpower the other flavors, but give it a try!
- How to make gluten-free – To make this recipe gluten-free use certified gluten-free all-purpose flour.
- How to make vegan: To make these muffins vegan, you'll need to replace the eggs with a vegan substitute. I like to use flaxseeds for this job. Here's how to do it,
- To replace one large egg, place 1 tablespoon of golden flaxseeds in a spice grinder and grind into a fine powder. Transfer to a small bowl filled with 3 tablespoons of water. Allow your "flax-egg" to sit for 15 minutes before using it in a recipe (optional - just before adding to a recipe, stir in a pinch of baking powder).
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
How much brown sugar goes in the batter? The list says “3/4 cups divided” but then doesn’t say how to divide.
Please see steps 2 and 6 in the recipe card 🙂
I made these last night – so full of flavor!