Hands lightly holding a muffin tin filled with twelve white chocolate banana coconut muffins.
Print Recipe
4.63 from 8 votes

Raspberry Banana White Chocolate Chip Coconut Muffins

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 388kcal
Author: Jessica Randhawa

Ingredients

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.

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).
Originally published May 7, 2018

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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.