RASPBERRY BANANA WHITE CHOCOLATE CHIP COCONUT MUFFINS
READY IN LESS THAN 30 MINUTES, THESE RASPBERRY AND BANANA WHITE CHOCOLATE CHIP COCONUT MUFFINS ARE DELICIOUS FOR BOTH BREAKFAST OR DESSERT AND LOVED BY ALL AGES!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins
Calories: 388kcal
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup brown sugar, divided
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 3/4 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 tbsp brown sugar
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 raspberries to the batter and fold together to combine. Do not over-mix.
- Divide 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.
Nutrition
Calories: 388kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 144mg | Potassium: 383mg | Fiber: 2g | Sugar: 32g | Vitamin A: 65IU | Vitamin C: 5.2mg | Calcium: 95mg | Iron: 1.8mg
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