Raspberry, coconut and banana muffins

by Valeria Ramirez February 26, 2018 0 Comments

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. 

Valeria Ramirez
Valeria Ramirez


I am the founder and chief mama at The Well Nest. I live on the Sunshine Coast, and love spending my days by the water with my son Orlando and hubby Santiago. I am very passionate about health, nutrition, and looking after our planet. This is why I created this page, and hope to inspire more people to make small meaningful changes daily.

Also in Recipes

Sweet Potato Chocolate Icing
Sweet Potato Chocolate Icing

by Valeria Ramirez May 24, 2018 0 Comments

This is a great recipe for anyone looking to cut back on sugar, and up their vegetable intake. This low-sugar, sweet potato based icing is a great icing to pop on-top of chocolate cupcakes like the Monday Food Co, Gut Friendly Lavender Chocolate Cupcakes.

View full article →

Easy Vegan Cauli Fried Rice
Easy Vegan Cauli Fried Rice

by Valeria Ramirez May 21, 2018 0 Comments

Finely chopped or grated cauliflower is an amazing alternative to rice. It has a rice-like texture, which makes it a very clever and nutrition-packed way to sneak more veggies into your daily intake. This easy cauli fried "rice" recipe is a super quick dinner mashup that you can whip up with virtually any vegetables in your fridge. We used Hemple Hulled Hemp Hearts for extra flavour and a vegan friendly protein and essential fatty acid boost. 

View full article →

Spiced Pumpkin and Apple Soup
Spiced Pumpkin and Apple Soup

by The Well Nest April 30, 2018 0 Comments

This simple and delicious soup has a little hint of sweetness to warm the soul and keep you nourished. It is the perfect pick me up and winter warmer with a boost of our favourite Golden Grind blend for a stronger immune system and glowing skin. We think this recipe by Jaz from jnourish will be on repeat in our kitchen all winter long.

View full article →