Raspberry, coconut and banana muffins

Posted by Valeria Ramirez on

We love baking, and this carrot, coconut and banana muffin is the perfect addition to the school lunch box mix. You can play around with flavours - we have added raspberries, dried apricots, or even dark choc chips. They always turn out perfectly moist and delicious and have been a hit in our whole neighbourhood.

Makes 12 Prep: 10 mins Total time: 40 mins


200g spelt flour (can substitute with gluten free flour to make it gluten free)
90g coconut flour
60g sweetener of choice (honey, rice malt, or Natvia)
2.5 tsp baking powder
45g dessicated coconut
30g seeds of choice (chia, sunflower etc)
2 grated carrots
1 banana, chopped into pieces
1 egg (lightly beaten)
125ml milk of your choice
125g yoghurt
90g melted butter (can be olive or coconut oil instead)
1 tsp vanilla extract
1 punnet of raspberries (you could also try apricots or even choc chips)


  1. Pre-heat oven to 180C.
  2. Line a 12 muffin tray with paper liners
  3. Combine dry ingredients and mix together in a food processor
  4. Add the wet ingredients and mix through until smooth, don’t over process.
  5. If the mixture is too dry, add a little more milk.
  6. Fold in the raspberries if using them then spoon mixture evenly into muffin trays.
  7. Bake for 30-35 mins. The muffins will be ready when they are golden and spring back to touch.
  8. Store in airtight container or freeze in lots of two in zip lock bags, and defrost as needed. 

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