Mini banana and raspberry muffins
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
These gluten-free bite size coconut cakes are filled with banana and tangy raspberries.
Ingredients
Gluten free self-raising flour
1 cup(s), (150g)
Rice bran
2 tbs
Granulated stevia sweetener
¼ cup(s), (55g)
Shredded or desiccated coconut
¼ cup(s), (20g)
Skim milk
⅓ cup(s), (80ml)
Egg(s)
1 medium
Reduced fat oil spread
30 g, melted, cooled
Natural essence
2 tsp, coconut variety
Banana(s)
2 medium, well mashed
Frozen raspberries
100 g, (not thawed)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray two 12 -hole (2 tablespoon/40ml capacity) mini muffin tins with oil. Combine flour, rice bran, sweetener and 2 tablespoons desiccated coconut in a large bowl.
2
Use a fork to whisk milk, egg, spread and coconut essence in a jug. Pour over dry ingredients. Add banana. Stir until just combined. Fold in raspberries.
3
Spoon mixture evenly among prepared muffin holes. Bake for 15-20 minutes or until springy to a gentle touch. Cool cakes in tins for 5 minutes before transferring to a wire rack to cool.
4
Meanwhile, place remaining desiccated coconut in a small frying pan. Cook over medium heat, stirring often, for 1-2 minutes or until golden. Transfer to a bowl to cool. Sprinkle a pinch of toasted coconut on top of each cake to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.